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Turn Yogurt into Cheese

How can something so easy be so good—and low in fat, too?

by Anne Sterling

fromFine Cooking
Issue 03

Yogurt cheese is easy to make, versatile, delicious alone or mixed; it's even been hailed as a miracle substitute for high-fat cream cheese, mayonnaise, and sour cream. The only difficulty is choosing the yogurt, which can range from very tart to quite bland. The article explains how to select the proper yogurt, what equipment you need, and offers guides to seasonings and uses.

Photos: Robert Marsala

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