Yogurt cheese

Another name for drained yogurt. It is made by placing yogurt in a strainer lined with cheesecloth and setting the strainer over a bowl to catch the liquid. The yogurt is left to drain (in the refrigerator) for a minimum of 24 hours. The liquid is discarded. In some recipes, the resulting thickened cheese can be substituted for sour cream, crème fraîche, or cream cheese to reduce fat and calories. The substitution can be made in an equal quantity in recipes where the ingredient is not cooked—for example, in a mousse or a sauce served to accompany a dessert.