Instructions: Yogurt without gelatin in a colander lined with cheese cloth or a dampened paper coffee filter. Place over a deep bowl. Cover and refrigerate 6 to 8 hours or overnight until thick. Discard the liquid. The cheese can be used as an ingredients or in place of sour cream. Just 15 cals per tbs, fat free.))

Having been brought up in a "waste not, want not" world, I always either use this whey (liquid) from plain yogurt in a soup liquid, potato water, bread making water or if all else fails, pour it over the dog or cats food. It is highly nutritious and what you might have eaten if you ate the yogurt in the usual way.

My favorite yogurt cheese is non-fat vanilla yogurt, a quart, mixed with about a teaspoon of freshly grated ginger, a tablespoon of orange zest, and placed in the colander in the above method to make cheese. The left over whey or liquid is very fine as a breadmaking liquid, and the cheese itself is wonderful on whole wheat toast.

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