Yogurt Cheese

Makes 2 cups

Try Yogurt Cheese on a baked potato; use as a good vegetable dip; can be used interchangeably with sour cream.

• 1 quart plain nonfat (or low fat) yogurt
     salt to taste

  Line a colander with several layers of cheesecloth. Place the colander in a large square glass dish (or large bowl). Spoon in the yogurt and cover with a plate or plastic wrap. Refrigerate for at least 10 hours to 24 hours. After 4 hours or overnight, pour out the liquid collected in the bowl to ensure that it doesn't reach the bottom of the colander. The yogurt will thicken to a consistency simular to that of soft cream cheese. Discard the drippings. Taste the yogurt cheese and add salt to your liking. Yogurt cheese, if covered well, will keep refrigerated for 1 week.
  
  To vary the flavor of Yogurt Cheese, add any of the following:
  
  Chopped fresh herbs - basil, dill, marjoram, tarragon, thyme, or chives
  
  Minced capers or sun-dried tomatoes
  
  Curry powder, currants, and chopped walnuts
  
  Freshly ground black pepper
  
  Chopped nuts
  
  

Bon appetit!