Yogurt cheese #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Natural yogurt | ||
Directions
Date: Sat, 2 Mar 1996 15:33:49 +0800 (HKT) From: Lori Joyner <lorilynn@...> Yogurt Cheese - Buy natural yogurt, strain in fridge for several hours or overnight. The longer you strain it, the thicker it gets. To strain, I place the yogurt in coffee filters inside a strainer (colander) inside a bowl. You can buy yogurt strainer gizmos (not in Hong Kong unfortunately) that take up a lot less room in the fridge. I eat this all the time. On bagels, toast, pancakes, burritos, potatoes. On crackers with sliced tomatoes. In soups where I would add sour cream. You can make cheesecakes (I haven't tried that) substituting for cream cheese. It doesn't taste at all like yogurt to me.
FATFREE DIGEST V96 #60
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .