| 1 | Line a large strainer or colander with two or three layers of fine cheesecloth. |
| 2 | Spoon yogurt into the center of the cloth. |
| 3 | Gather the corners of the cloth and pull them up. |
| 4 | Twist them together to form the yogurt into a tight ball in the center of the cloth. |
| 5 | Fasten with a twist tie or rubber band near the ball. |
| 6 | Tie the remaining long ends of cheesecloth to a faucet or cupboard handle so that the whey can drip from the cheese. |
| 7 | Let the cheese drip out for at least 6 hours or overnight, and be sure you have a bowl underneath to catch the liquid. |
| 8 | The whey is full of nutrients and can be added to soups, sauces or vegetable dishes. |
| 9 | Put the yogurt ball in a strainer with a weight on top to force out even more liquid. |
| 10 | (a plastic bag of dry rice or beans makes a good weight). |
| 11 | Press down on the weight occasionally to remove the last bit of whey. |
| 12 | Yogurt cheese is ready when it is the solid consistency of cream cheese. |
| 13 | 1 8 oz. can crushed pineapple, no sugar added 1 cup yogurt cheese ?cup dried fruit, finely chopped drain pineapple, reserving 2 to 3 tablespoons juice. |
| 14 | Combine pineapple, yogurt cheese and reserved juice in a food processor or blender and process until well mixed. |
| 15 | Stir in dried fruit. |
| 16 | Cover cheese and chill. |
| 17 | Makes about 2 cups. |
| 18 | 1 cup yogurt cheese ?cup cooked fish (like salmon) 2-3 sprigs fresh dill, chopped or ?teaspoon dry 1-2 tablespoons grated onion combine all ingredients and mix well. |
| 19 | (if you can "afford" the extra sodium, this spread is delicious made from smoked fish). |
