BASIC YOGURT CHEESE

      Title: BASIC YOGURT CHEESE
  Categories: Mixes
       Yield: 1 Servings
  
       2 c  Low or non-fat yogurt
  
   Line a large strainer or colander with two or three layers of fine
   cheesecloth.  Spoon yogurt into   the center of the cloth. Gather the
   corners of the cloth and pull them up. Twist them together to form the
   yogurt into a    tight ball in the center of the cloth. Fasten with a
   twist tie or rubber band near the ball. Tie the remaining long ends of
   cheesecloth to a faucet or cupboard handle so that the whey can drip
   from the cheese.  Let the cheese drip out for at least 6 hours or
   overnight, and be sure you     have a   bowl underneath to catch the
   liquid. The whey is full of nutrients and can be added to soups,
   sauces or vegetable dishes. Put the yogurt ball in a strainer with a
   weight on top to force out even more liquid.                   (A
   plastic bag of dry rice or beans makes a good weight.) Press down on
   the weight occasionally to remove the last bit of whey. Yogurt Cheese
   is ready when it is the solid consistency of cream cheese.
   
         1 8    oz. can crushed pineapple, no sugar added 1 cup Yogurt
   Cheese 1/4 cup dried fruit, finely chopped Drain pineapple, reserving
   2 to 3 tablespoons
     juice.  Combine pineapple, Yogurt Cheese and reserved juice in a
   food processor or blender and process until well mixed. Stir in dried
   fruit. Cover cheese and          chill. Makes about 2 cups.
   
   1 cup Yogurt Cheese 1/2 cup cooked fish (like salmon) 2-3 sprigs fresh
   dill, chopped OR 1/2 teaspoon dry 1-2 tablespoons grated onion
   Combine all ingredients and mix well. (If you can "afford" the extra
   sodium, this spread is delicious   made   from smoked fish.)
   FROM:HOLD the Fat, Sugar, & Salt by  Goldie Silverman and Jacqueline
   Williams copyright 1984 NOTE: My dad used to talk about making cheese
   this way when he was a young man, he is now 72.  Of course, it wasn't
   made from yogurt, but he used to add chopped
        green onions (or chives?) to the cheese and simply used it as a
   spread.
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