Instructions: Line a colander or large sieve with overlapping paper coffee filters or several layers of cheese cloth. Place the colander or sieve in a large bowl. Spoon in 2 quarts of yogurt and cover with plastic wrap. Refrigerate for 12 - 24 hours. After 3 - 4 hours, or overnight, discard the liquid that has collected in the bowl. The yogurt will thicken to a consistency similar to soft cream cheese. This should yield about 3 cups.

Quick Method: Reduce the amount of yogurt to between 1 1/4 and 1 1/2 quarts. Set up the yogurt to drain as in the traditional method, but weight the top of the covered yogurt with a plate and a heavy can or other object. Refrigerate for about 2 hours. The added weight will speed the draining process and will produce 3 - 4 cups of yogurt cheese firm enough for most recipes.

NOTES : Use for making Very Low Fat Cheesecake.

Another recipe I tried recently. Actually made this weekend for my daughters birthday. Ill certainly make it again. BTW, I dont have a springform pan and just made it in a 10" Pyrex pie plate; it worked just fine.

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