EASY! Lower in calories, and can be used just like you would use cream cheese or sour cream, depending on how long you let this process. This recipe was given to me by a dietitian in Massachusetts, when I lived there many years ago.
1Line a colander with a coffee filter or two, or however many it takes to cover the bottom and part-way up the sides. Three should be plenty! No need to double-layer it.
2Spoon the yogurt into the lined colander. Cover lightly, and set it in a pan that is deep enough so that the whey that drips will not touch the bottom of the colander.
3Place in the refrigerator, and allow to drip overnight. The longer you allow it to drip, the firmer your cheese will be. Allow to drain 8 - 12 hours for dips; 14+ hours for a cream cheese consistency.
-Store/refrigerate in a covered container.
-One ounce of yogurt makes 1/2-ounce of yogurt cheese (so this recipe should make close to 6 oz., if you use two 6 oz. tubs).
-Use in place of sour cream or cream cheese in your baking!
5If you've ever eaten "quark" in Europe [Germany], this is "almost" a good substitute for it, with honey, or fruit, or granola stirred into it.