Title: Yogurt cheese
 Categories: Live
      Yield: 4 Servings
 
  1 1/2 c  Plain nonfat yogurt, no
           Gelatin added
 
  Put the yogurt in a strainer over a bowl.  Or you can use a coffee
  filter, piece of muslin, or a paper towel and place it in a small
  sieve over a bowl.  Cover and let it drain in the refrigerator for 12
  hours or overnight.  It becomes quite firm and the small lumps
  disappear, which makes it ideal for use in sauces.  The liquid whey
  drains into the bowl, leaving you with thick, creamy yogurt cheese.