I want to try this, but I'm wonderng if there's something I can use in place of
the paper towelling. I prefer not to purchase them. Might cheesecloth work?
L'etoile du Nord wrote:
> My favorite yogurt cheese is made with a quart of no-fat vanilla yogurt,
> which I mix with one tablespoon of orange zest and a teaspoon or less of
> fresh grated ginger. Fill a colander with several sheets of paper towell,
> add the yogurt mix, place the colander in a bowl that fits it, and
> refrigerate for as long as it takes. (At least 12 hours) You will lose
> about half the volume of the yogurt and have a spreadable cheese like cream
> cheese. This iswonderful on a whole wheat bread or toast.
> Save the liquid for cooked cereals or to pour over the dog food.
> You can do the same with plain yogurt, adding herbs of various kinds. Just
> remember when you buy your yogurt to get the natural stuff with NO gelatin
> in it. It will never change to cheese with the gelatin!
> Jo in Minnesota
> Make a Project Linus block at
Wagner Mitchell Family
Regina, Saskatchewan, Canada