…Writing for the Associated Press, Jim Romanoff tells us how to make yogurt cheese.
…Yogurt cheese is somewhere between soft cream cheese and firm cottage.
…But a tablespoon of cream cheese has 50 cals and 5 grams of fat. Yogurt cheese has 11 cals and no fat (when made with no-fat yogurt).
…Much of the salt and lactose gets drained off with the whey.
…Pick a plain or flavored yogurt with no gelatin, starch or gums.
…Set a mesh strainer or colander in a bowl, leaving room at the bottom.
…Put in a coffee filter or cheesecloth.
…Spoon in the yogurt and refrigerate for 2 hrs to a day.
…Discard the liquid and put the yogurt cheese in a sealed container. It will keep a week.
…Spread it on toast or mix with fresh herbs for a French bread topping at cocktail time.
…Mix coffee yogurt cheese with unsweetened cocoa and powdered sugar to make an easy mousse.
…Or mix with a tiny amount of freshly whipped cream and almond flavoring to go over berries.
…Experiment. It always tastes good.
…Just avoid soy yogurt—not as successful.