Serves: 5
Total Calories: 96
Yield: 1 Cup

1 quart plain yogurt
a large cheesecloth

1. Line a colander with your cheesecloth.

2. Place a large bowl or measuring cup (at least 4 cups) under the colander, if you would like to collect the whey that comes from the yogurt. (Whey can be used in smoothies to add a little more protein.)

3. Pour yogurt into the cheesecloth.

4. Wait about 1 hour, the whey will start to drip out of the cloth, leaving your yogurt cheese in the cloth.

5. After about an hour, hang the towel so that gravity can help get all of the whey out of your yogurt cheese. I suggest hanging it from a cupboard handle.

6. After about 4 hours, or whenever it stops dripping, transfer yogurt cheese to a clean container and seal tight. Store in fridge.

7. Yogurt cheese lasts about 1-4 weeks.

Nutritional Facts:

Serves: 5
Total Calories: 96
Calories from Fat: 0

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