Yogurt is one of those phenomenally good for you foods that everyone should incorporate into their diet. The more I read about it, the more I am intrigued with not only its nutritional impact, but also ways to incorporate it into recipes and cooking. So, this led to me trying to make yogurt cheese.
Let me begin by apologizing for the yellow tint to my pictures; the yogurt I used wasn't quite that color, but the lighting in my kitchen is not great. I started by lining a colander with cheesecloth. Then I added a 32 oz of plain Stonyfield Farm Organic Yogurt. I set the colander in a bowl to catch drainage, and covered the top of my colander lightly with plastic wrap. Then I set the whole kit and caboodle in the refrigerator.
Over the next 24 hours I poured out drainage from the pan every now and then, and watched as all the liquid on the yogurt slowly came away. This is what the yogurt looked like after draining for a full 24 hours:
It is very similar to cream cheese, and I look forward to using it in recipes! I measured out the yogurt cheese, and ended up with 1-3/4 cups of cheese.