This thick, smooth, creamy and versatile product is not real cheese, but can be used as the basis for a variety of dips, spreads and sauces (e.g. Tzatziki).
Prep Time: 5 Minutes + draining - Makes 1 1/2 cups (375 mL)
| 3 cups | low-fat plain yogurt |
1. Line a colander with cheesecloth or paper coffee filters; set over a bowl.
2. Spoon yogurt into colander; cover. Let drain 4-12 hours in refrigerator. The longer the yogurt drains, the thicker it will become. Discard the liquid that drains off the yogurt. Sweeten/flavor as desired.
NOTE: When preparing yogurt cheese, choose yogurts without added gelatin or pectin. These texture modifying agents will prevent liquid from separating out of the yogurt solids and the yogurt will therefore not drain. It may be difficult to find skim milk yogurt without these ingredients, but 1% is readily available.
Per 1/4 cup (50 mL): 60 calories; 1 g fat (15% of calories); 0.8 g saturated fat; 6 mg cholesterol; 5 g carbohydrate; 6 g protein; 53 mg sodium; 0 g fibre
