This thickened yogurt (Greek yogurt) is a tangy spread that you can use in place of sour cream or spreadable cream cheese (which often has added starchy thickeners). It’s great on toast, or use a dollop in soups and stews.Make sure to use a natural yogurt that doesn’t have any added starches or thickening agents and isn’t too runny!
- 1 large tub of plain nonfat yogurt
- Put the yogurt in a plastic strainer, and set the strainer in a larger bowl. Liquid will start to drip out of the yogurt and in to the bowl. (You can use a metal strainer, but they tend to rust over time.)
- Let sit in the refrigerator 12 hours or overnight.
- Over time, liquid drips into the bowl. Remove the yogurt cheese from the strainer, and discard the liquid.
|Non-fat yogurt cheese||Serves 10