This ancient recipe from the Mediterranean produces a fresh white cheese that’s low in fat. Made with whole-milk yogurt, it will be rich and creamy, but you can make it with low fat or nonfat yogurt as well. All have a refreshing tartness and can be variously seasoned with different herbs. There are many uses for this cheese. It can be mixed with grilled eggplant to make a spread, tucked into a pita sandwich, used as a dip, or served with baked vegetables.