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Making Yogurt Cheese

Yogurt Cheese

1 1/2 cup no fat greek yogurt
3 coffee filters
small strainer
dish to hold strainer and allow for up to a cup of liquid

Place strainer over dish. Place the three coffee filters into strainer and add the yogurt. Wrap tightly and put in refrigerator for up to 2 days. Depending on the type of yogurt you are using, you should have about of cup of liquid drained from regular yogurt. Much less from Greek yogurt, because it is already strained. You can check after about 24 hours.

Once ready, remove from fridge and put into bowl. Season to your liking, using fresh herbs, citrus zest, olives…whatever flavors you like. Play around. It’s a healthy sustitute for cream cheese on bagels.
I love to add dill, capers and lemon zest and use it one a whole grain crisp with smoked salmon.

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