Yogurt Cheese is a great all purpose spread that can replace butter, cream cheese, sour cream or anything else white! If you use this in a cooked sauce, add slowly and stir constantly as it is prone to breaking.
1 container non-fat plain yoghurt (I get mine from Trader Joe’s–try to find one that does not have pectin or gelatin in the list of ingredients)
1 wire mesh strainer
5 coffee filters
1 large bowl
1 14.5-ounce can of . . . anything (it’s a weight)
Line the strainer with coffee filters – I usually use 4 for the bottom. If you wet the filters a bit, they stick to the strainer better. Dump the container of yoghurt into the strainer. Add the 5th coffee filter to the top. You now have the yoghurt surrounded in filters. Put the top of the yogurt container on top of the top coffee filter (wow, that’s a lot of “tops”). Put a can of soup or something with a bit of weight on top of the yoghurt lid. Put the strainer over a bowl and place in fridge. The weight will push the water out of the yoghurt. Check this after 8 or 9 hours and dump the liquid out of the bowl if need be. To get a nice, cream cheese-y consistency usually takes 48 hours. Remove cheese from strainer and store in an air tight container in the fridge for up to a week