Yogurt Cheese

Place a piece of cheesecloth in a dish.

Pour in plain nonfat yogurt.

Join the corners of the cheesecloth and tie them together.

Hang the bag from a cupboard door handle with the bowl below to catch the fluid as it drips out.

After 8 to 12 hours you will have a ball of cheese similar to cream cheese but with far less fat.

This recipe works with nonfat, low-fat or regular plain yogurt (unless the yogurt contains gelatin, as Yoplait does).

Use it in recipes calling for cream cheese.

You may flavor it with herbs, garlic, chives, etc.

It really does not need salt.

I like it spread on pumpernickel bread with slices of radish or olives and a left of lettuce.