Yogurt cheese can be prepared in a number of ways, but the basic idea is to drain the whey in order to create a thicker product, similar to the texture of cream cheese.   The longer you let it drain, the more cream-cheese-y it becomes.  This is, it need not even be said, fantastic.  After all, you can use fat free yogurt and still end up with an incredibly creamy, satisfying alternative to spread on a whole wheat bagel or use to make dip.  AND it contains the good-for-digestion bacteria from the yogurt.  I was out of cheese-cloth when I went to make yogurt cheese this week, so what you see below is a couple pieces of tulle fabric from a gift basket.  So you see, this not an exact science. 

Whey should be saved in a clean jar in the fridge and will keep for up to three months.  Use instead of water for extra nutrients when cooking or keep it for use in recipes that call for it, like pickled things. 

Prep Time:  5 minutes
Cooking Time:  none
Servings:  Varied
Ingredients:
Organic Yogurt, Low Fat or Nonfat if Preferred
Cheesecloth (3 layers) or a Coffee Filter
Open-topped Container (See below for instructions)

Directions:
Gather your yogurt, cheesecloth or coffee filter and an appropriately sized container.  A small bowl or large mug will work, but the coffee filter (single layer) or cheesecloth (3 layers) must be sized to fit over the top and remain suspended while whey drips down to the bottom.  This can be accomplished with a rubber band or some strong tape.  Once the contraption has been created, spoon as much yogurt as you’d like into the filter/cheesecloth and place the entire thing in the refrigerator.  Leave it overnight or even for two days and the proper consistency should be achieved, but less time will yield something closer to what is marketed as “Greek yogurt”.