Yogurt Cheese

Yoghurt or yogurt, or less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Yoghurt substitutes can be made from soya milk.
See more at Wikipedia.org...

Yogurt cheese can be eaten as a lowfat cream cheese substitute or as is most common as a lowfat alternative in baking. The final quality of the yogurt cheese is largely dependent on the yogurt you start out with, so try to use a good quality one. Considerable amounts of fat and calories can be cut out by using a low fat yogurt (use one without gelatin, like Dannon). To make: Pour yogurt into a cheesecloth and either let it hang over the kitchen sink or over a bowl. If you drain it over a bowl, you can do it in the refrigerator. Drain overnight. When the yogurt is firm, remove from the bag and transfer it to a separate container. Discard the liquid. Yogurt cheese keeps (refrigerated) for up to 1 week. Six cups of yogurt makes 2 cups of yogurt cheese.