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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (46g) Recipe makes 8 servings |
||
| Calories 28 | ||
| Calories from Fat 6 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 32mg | 1% | |
| Potassium 107mg | 3% | |
| Total Carbohydrate 3.2g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 3.2g | ||
| Protein 2.4g | 4% | |
From: La Dilettante
On Aug 7, 2009
This technique has really made a difference in my life! I LOATHE fat-free cream cheese---it tastes like spackling compound---but hate the thought of all the fat in the regular kind, so...Yogurt Cheese has solved the problem! I use it just like cream cheese, and love it. To drain, I use cheesecloth---can be washed and re-used.
From: Abby Girl
On Apr 25, 2009
I use yogurt cheese when I am making yogurt ice cream. It comes out thick and tasty...the "tang" has been removed. I use a coffee filter instead of paper towels...(the filter holds better when it gets wet) It can be used in place of sour cream on baked potatoes. Wonderful condiment!!
From: Anu
On Oct 6, 2002
I have a similar recipe (#34119) where I use drained yogurt as a fruit dip, adding cinnamon and maple syrup. I tried your recipe today using 1/4 cup plain yogurt, and draining for 2 hours. A pinch of cinnamon and 2 drops of vanilla extract after draining made for a simply gorgeous dip for apples. Yum!!!
From: Mysterygirl
On Oct 7, 2002
This works great. I have several recipes that call for yogurt cheese and now I can make them. Thank you for posting it.
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