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Written by Administrator
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Monday, 09 August 2004 |
Use fat-free cream cheese and sour cream in your dips and spreads
or make yogurt cheese by draining nonfat yogurt (without added gelatin)
in a yogurt funnel or a sieve lined with cheesecloth suspended over a
bowl in the refrigerator for 12 hours or overnight to extract the whey.
The results will be a soft cheese with the consistency of soft cream
cheese. Discard the whey and refrigerate the yogurt cheese for up to
a week, discarding any liquid that accumulates.
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Last Updated ( Thursday, 29 December 2005 )
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