Yogurt cheese can be used in place of cream cheese to spread on crackers, bagels, toast or celery. Also use it as a base for dips in place of sour cream.

Ingredients:
1 quart plain yogurt

Directions:
Line a strainer or colander with damp cheesecloth, or 3 or 4 paper coffee filters. Place the strainer in a large bowl and spoon yogurt into the fabric or filter. Cover and refrigerate overnight. The whey (liquid) will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese. Makes about 1½ cups.