Instructions: Mash a little of your favorite soft chevre cheese and mix it with nonfat yogurt. Spoon the mixture into a yogurt drainer (or cheesecloth-lined strainer nested in a bowl) and chill the yogurt as it drains-at least overnight. For thicker cheese, drain up to two days. Cover and chill up to a total of 7 days.

For maximum flavor, use an aged cheese, such as Bucheron. If you use 1/2 cup aged chevre cheese and 4 cups nonfat yogurt (made without gelatin)

youll get about 2 1/2 cups cheese.

NOTES : I found this in the July 1997 issue of Sunset magazine. We really enjoy goat cheese so it sounded like something that might be good to try. It was a hint from Anne Kupper of Williams-Sonoma.

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