Yogurt Cheese - Recipe

• Place a strainer in a mixing bowl or a large measuring cup, such as a 2 quart glass container (or a smaller container, if the amount being strained is small). Line the strainer with 2 layers of cheesecloth or a coffee filter. (Be sure the strainer fits the bowl so that the strainer is at least 2 inches above the bottom of the bowl to leave room for the whey.)
• Spoon or pour the yogurt into the strainer to allow the whey to filter through the cloth or paper filter.  Cover the container with plastic, place it in the refrigerator, and allow the straining of the liquid to continue until the consistency desired for the cheese is obtained (typically 4 to 16 hours. The longer the time allowed for straining, the firmer the consistency of the cheese. One cup of yogurt will provide approximately 2/3 cups of yogurt cheese.).

When making dips or spreads with the cheese, do not use blenders or food processors to mix the ingredients. Instead, mix with a fork, spoon or spatula or any utensil that will not cause an excessive whipping action.