Yogurt Cheese

• 1 quart low-fat yogurt

1. Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
2. The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days.
3. Serve on toast points with fresh mint.
4. The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes.
5. (Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)

lowfat yogurt

Taken from cooking.nytimes.com/recipes/6920 (may not work)