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Re: More yogurt cheese

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
> http://www.geocities.com/pcpiecers/projectlinus.html

Wagner Mitchell Family
Regina, Saskatchewan, Canada