Basic Yogurt Cheese
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Basic Yogurt Cheese
  Yogurt    Cheese    Basics  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33471. Report a problem with this recipe.
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      Title: Basic yogurt cheese
 Categories: None
      Yield: 1 Servings
 
     16 oz Nonfat plain yogurt
           Coffee filters
        lg Colander (the larger the
           -better)
 
  Line a large colander with coffee machine filters. Place the yogurt
  into the filters, spreading over as large an area as possible. Place
  colander over a large dish to drain for 24 hours. (refrigerate) The
  watery whey will drain out of the yogurt, leaving a cheeselike
  substance similar in consistency to cream cheese. The longer the
  yogurt drains, the firmer it will become as more whey drains out.
  (Although many people drain it only for 24 hours, I like to start
  early and let it drain a little longer for firmer consistency.) And
  though it's not essential, I think I get better results if I replace
  the coffee filters once or twice during the process (the yogurt will
  be becoming drier and firmer and is usually easy for me to remove it
  from one filter to the next. If you choose to do this, you will
  notice less and less whey draining out each time as the yogurt
  becomes "cheese". This method is easy for me since I have the items
  on hand and I like it better than using cheesecloth. Some people
  really love the yogurt funnels that you can buy at many culinary
  cookshops.
  
  Plain yogurt cheese is 12 calories per tablespoon and has no fat.
  Yogurt cheese may be used as a substitute in cheese balls, spreads,
  dips, cheesecakes, etc. It is a good alternative to any of the
  following: ricotta cheese, sour cream, cream cheese or mayonnaise.




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Recipe ID 33471 (Apr 03, 2005)

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