BVR: Yogurt Cheese

[Guest guest]

* Exported from MasterCook Mac *

 

Yogurt Cheese

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups plain nonfat yogurt

 

Line a strainer with a double thickness of cheesecloth and set it over a

bowl. Or you can use a large coffee filter in a Melita, as long as your

Melita doesn't smell too much of coffee. Place the yogurt in the

strainer or filter and refrigerate for at least 1 hour and preferably 4

hours or longer. Transfer to a covered container and refrigerate.

 

Advance preparation: This will last through the sell-by date on your

yogurt. It will continue to give up water in the container, which you

can simply pour off.

 

Makes 1 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving: 253 Calories; 1g Fat (3% calories from fat); 26g Protein;

35g Carbohydrate; 8mg Cholesterol; 347mg Sodium

 

NOTES : Yogurt, particularly nonfat yogurt, has a high water content and

can be thickened by being drained in a cheesecloth-lined strainer over a

bowl for a few hours. It will lose half of its water and become thick

and spreadable, almost like fresh cheese in consistency. You can serve

it plain, as a spread, dip, or topping; or season it with herbs and/or

garlic, or with honey for deserts.

 

Note: You can also purchase a yogurt strainer (mine is a Progressive

Yogurt Strainer) in some kitchen equipment stores.

 

_____