SC - Yogurt Cheese

[LrdRas at aol.com]

In a message dated 9/10/99 2:02:10 PM Eastern Daylight Time, 
rygbee at montana.com writes:

<< I take yogurt -- the natural kind without the thickeners like gelatin, and
 drain it in a #6 plastic Melitta coffee cone lined with a paper filter.  I
 cover the top of the cone with plastic to keep out odor and prop it in an
 8-cup Pyrex (glass) measuring cup in the refrigerator -- leave it overnight.
 One quart yields about 2 C. fresh cheese.>>

I have never tried this method of making yogurt cheese before but you can bet 
I will put away the 4 layers of cheese cloth that I used at Ladies Champions 
Tourney. That was the first time I tried actually preparing the yoghurt 
cheese/garlic dish. :-) 

Ras
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