Yogurt Cheese - cooking recipe

Ingredients

4 cups plain low-fat yogurt or 4 cups nonfat yogurt

Preparation

Line a sieve with a coffee filter or cheesecloth.
Suspend the sieve over a deep bowl.
Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese.
Use within 1 week, discarding any accumulated liquid before using.