Plain yogurt
, drained of liquid, is referred to as yogurt cheese.
Cream cheese, it would seem, is irreplaceable. Its rich, thick, creamy quality and layered flavor profile appeal as a bread spread or dipping ingredient. Adding it to baked goods --- both sweet and savory --- enhances the flavor and texture. On the down side, however, cream cheese boasts high levels of both fat and cholesterol. Those seeking a healthier alternative need look no further than a neighboring shelf in the dairy case. Plain yogurt, free of stabilizers, when drained of liquid, makes a low-fat, low-calorie cream cheese alternative.
Instructions
1. Buy unflavored, unsweetened yogurt that is free of stabilizers, gums or gelatin.
2. Line a colander with two or three layers of chesecloth, or with a single layer of coffee filter. Place the colander into a bowl, leaving at least 2 inches between the bottom of the colander and the interior bottom of the bowl.
3. Pour or spoon the yogurt into the lined colander.
4. Cover the bowl and colander with plastic wrap, foil or a towel and place it in the refrigerator for at least two hours and up to 24 hours.
5. Remove the bowl from the refrigerator and pour off the liquid that has drained from the yogurt. Put what remains of the yogurt --- a thicker mixture referred to as yogurt cheese --- into a container with a lid and use it right away or store it in the refrigerator for no more than a week.
Tags: , cream cheese, drained liquid, free stabilizers, Plain yogurt