Instructions: Makes 1 1/2 cups (4 servings)

When yogurt is drained to remove the whey, or liquid, it becomes a wonderfully thick, spreadable cheese. If you strain it for as little as 5 hours it will be slightly thickened (like sour cream), but if you have the time to strain it for 2 days, it will be quite firm (like cream cheese). Flavor it with herbs, spices, garlic or even chopped dried fruit and honey. Spread it on crackers, bagels, pancakes; use it instead of sour cream in your favorite dip-experiment! And dont discard the whey-use it, instead of water or milk, when making bread or biscuits.

Spoon the yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 5 hours.

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