Yogurt Cheese
Yield:
1 cup
Added:
December 8, 2009
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Print This RecipeIngredients
2 cups plain yogurt
Preparation
1
Line a fine-mesh strainer with cheesecloth or coffee filter. Pour in 2 cups plain yogurt and refrigerate up to 24 hours. The whey will drop through the strainer, leaving a mild sweet cheese.
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