Line colander with double layer of cheesecloth or other suitable filter; I use a porous cloth napkin. (Sylvia's note: I've lined the colander with a double layer of coffee filters.) Place colander over large bowl to catch dripping whey. Spoon yogurt into colander. Cover loosely with plastic wrap and refrigerate 6-24 hours. The longer the refrigeration time, the thicker the resulting cheese. Discard whey or use in soups and casseroles. (Whey contains significant amounts of calcium and potassium.) 32 oz yogurt (must not contain gelatin) makes about 2 c cheese.
Blend all ingredients well.
Nutritional information per tb plain yogurt cheese: 16 calories, 2 gm protein, xx mg cholesterol, 2 gm carbohydrate, 22 mg sodium, 0 gm fiber, 0 gm fat (x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, 0% of calories from fat.
Your Smoky Yogurt Cheese Spread is ready. Bon appetit!
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