Recipe

Basics: Baker's Dozen Tips Recipe

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Ingredients

2 c Low or non-fat yogurt

Directions

Step #1 Line a large strainer or colander with two or three layers of fine cheesecloth.
Step #2 Spoon yogurt into the center of the cloth.
Step #3 Gather the corners of the cloth & pull them up.
Step #4 Twist them together to form the yogurt into a tight ball in the center of the cloth.
Step #5 Fasten with a twist tie or rubber band near the ball.
Step #6 Tie the remaining long ends of cheesecloth to a faucet or cboard handle so that the whey can drip from the cheese.
Step #7 Let the cheese drip out for at least 6 hrs or overnight, & be sure you have a bowl underneath to catch the liquid.
Step #8 The whey is full of nutrients & can be added to soups, sauces or vegetable dishes.
Step #9 Put the yogurt ball in a strainer with a weight on top to force out even more liquid.
Step #10 (A plastic bag of dry rice or beans makes a good weight.
Step #11 ) Press down on the weight every once in awhile to remove the last bit of whey.
Step #12 Yogurt Cheese is ready when it is the solid consistency of cream cheese.
Step #13 1 8 oz.
Step #14 can crushed pineapple, no sugar added 1 c Yogurt Cheese 1/4 c dried fruit, finely sliced Drain pineapple, reserving 2 to 3 tbsps juice.
Step #15 mix pineapple, Yogurt Cheese & reserved juice in a food processor/blender or mixer & process until well mixed.
Step #16 stir in the dried fruit.
Step #17 Cover cheese & chill.
Step #18 Makes about 2 c.
Step #19 1 c Yogurt Cheese 1/2 c cooked fish (like salmon) 2-3 sprigs fresh dill, sliced OR 1/2 tsp dry 1-2 tbsps grated onion mix all ingredients & mix well.
Step #20 (If you can "afford" the extra sodium, this spread is delicious made from smoked fish.
Step #21 ) FROM:HOLD the Fat, Sugar, & Salt by Goldie Silverman & Jacqueline Williams.
Enjoy the BASICS: BAKER'S DOZEN TIPS recipe