Yogurt Cheese

When you drain the excess whey (the liquid part) from yogurt, you wind up with a thick, rich mixture that’s about the texture of sour cream. (You can use the whey to bake biscuits or bread.) Let the yogurt drain further, and it’s concentrated almost to the texture of cream cheese. Either makes a versatile base for a dip or spread, which can be flavored in several different ways.