Yogurt Cheese

You can use this versatile cheese in many different ways.I will post a boursin cheese recipe to use this with. Cook Time is just the wait time in the refrigerator.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 4  cups plain low-fat yogurt or 4  cups nonfat yogurt

Directions

1. Line a sieve with a coffee filter or cheesecloth.
2. Suspend the sieve over a deep bowl.
3. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
4. 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.
5. Discard the liquid in the bowl and refrigerate the yogurt cheese.
6. Use within 1 week, discarding any accumulated liquid before using.