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Yogurt Cheese

  • yield: Makes 1 1/4 cups

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Ingredients

  • 2 cups whole or low-fat plain yogurt (do not use nonfat)

Directions

  1. Step 1

    Line a fine-mesh sieve with dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.

  2. Step 2

    Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.

  3. Step 3

    Discard liquid that has collected in the measuring cup. Transfer yogurt cheese to serving dish. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container, pouring off any liquid that may have accumulated.

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