Yield: 1 servings
|1 cup||Plain nonfat yogurt|
Line a strainer with a coffee filter and suspend it over a glass or ceramic bowl. Empty the yogurt into the strainer and place the bowl in the refrigerator to chill and drain for 3-4 hours.
Remove the yogurt cheese that remains in the strainer to a mixing bowl and stir in the buttermilk. Cover with plastic wrap and set aside at room temperature for 6 hours.
Makes about ⅔ cup.
Recipe by: Bluestein and Morrissey in 99% Fat-free Italian Cooking Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Apr 16, 1999, converted by MM_Buster v2.0l.