Yogurt Cheese

This looks like cream cheese. Use on baked potatoes, as a spread on toast or sandwiches or mix fresh herbs and black pepper into the cheese and serve with bread or crackers; sweeten it with honey and serve with fruit for dessert.

Line a deep mixing bowl with a double layer of cheesecloth. Spoon 4 cups plain, low fat yogurt onto the cheesecloth. Gather the ends of the cheesecloth and knot them around the handle of a wooden spoon. Rest the spoon across the top of the bowl so the bundle of yogurt is suspended about 2 inches above the bottom of the bowl; if the bowl isn't deep enough, use a pot or large jar instead. Cover the bowl with plastic wrap and refrigerate for 12 hours. The whey will drain out of the yogurt, leaving thick, creamy yogurt cheese, which has a fresh, tangy taste.