Yogurt Cheese

Not really a true cheese, yogurt cheese is merely thickened yogurt with the whey drained away. Yogurt cheese is used throughout the Mediterranean as a spread for breakfast breads.

When you add minced fresh herbs, you get a great low-fat substitute for French Boursin cheese. You can buy a yogurt cheese drainer at a specialty cookware shop, or a coffee filter or a double thickness of cheesecloth inside a fine sieve works just as well.

You'll want to experiment with different brands of yogurt until you find one that pleases you. Be sure that the yogurt you use does not contain any added gelatin or other thickener.

Ingredients:
2 cups plain low fat or nonfat yogurt

Directions:
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.

Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.

Recipe makes about 1-cup.

Nutrition Information per 1-tablespoon serving made with low-fat yogurt:
Calories 12
Fat <1g
Saturated fat 0.1g
Protein 1g
Cholesterol 1mg
Carbohydrates 1
Sodium 10mg
Fiber 0g

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