Yogurt Cheese

16 ounces (2 cups) plain low-fat yogurt (see note)

Line a fine-mesh strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup liquid and has a creamy, cream cheese-like texture, 10-12 hours (it can stay in the strainer for up to 2 days).

Transfer the yogurt cheese to a clean container, discarding the drained liquid, and cover with plastic wrap. The cheese, covered, can be refrigerated for up to 1 week in the refrigerator.

Makes 1 cup.

Cook's note: Check the label on your yogurt since you'll want to avoid using yogurt containing modified food starch, gelatin, or gums - they prevent the yogurt from draining. You can use either regular, low-fat, or nonfat yogurt to make the cheese; however, if you're watching calories we found that low-fat yogurt offered the best balance of fat and flavor.

@Recipe nutrition:Nutrition values per 2-tablespoon serving: 25 calories, 5 g fat (0 saturated), 3 g carbohydrates, 0 fiber, 2 g protein, 0 cholesterol, 30 mg sodium.

"The Best Light Recipes" by the Editors of Cook's Illustrated (2006 America's Test Kitchen)