Yogurt cheese #1

Yield: 1 Servings

Measure Ingredient
\N \N Natural yogurt

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.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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