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“This is a great cream cheese subsitute for cheesecake or spreads, and it's no-fat!”
READY IN:
96hrs
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Set a strainer lined with 2 layers of cheesecloth over a deep bowl.
  2. Make sure the strainer is suspended 2-3 inches off the bottom of the bowl.
  3. Pour in the yogurt and cover tightly with plastic wrap.
  4. Place in the fridge for 24 hours, up to 4 days, pouring off the whey as it accumulates.
  5. THE LONGER IT DRAINS THE THICKER IT WILL BE.
  6. This cheese will keep in the fridge up to 9 days from when the draining BEGAN.
  7. Use for cheesecakes, dips or sweet spreads, depending on what you add to it, like smashed strawberries for bagels, or smoked salmon.

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