Instructions: 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 its 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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