Preparation, uses, and tips
Most yogurt cheese is made from plain unflavored yogurt, but if you’re looking for
something sweet, you can try making it from lemon or vanilla yogurt. Spoon the yogurt into a
cheesecloth-lined strainer or a coffee filter, and set it atop a container to catch the whey.
Cover with plastic wrap and refrigerate overnight, then discard the liquid that has drained
into the container. The longer the yogurt is allowed to drain, the harder the cheese will be.
Refrigerate the yogurt cheese in a covered container until needed. Use the cheese just as you
would use sour cream or cream cheese.
Yogurt cheese can easily be made from low-fat or fat-free yogurt that is free of gelatin and thickeners.
Yogurt cheese (nonfat), 1/2 cup
Total Fat: 0.4g