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	Yogurt Cheese, Labneh
		Yogurt cheese is a popular alternative to cream cheese and sour cream.
		There are many recipes for yogurt cheese; basically, they all involve the straining of the liquid from fresh yogurt.
		yogurt that is free of gelatin and thickeners.
	www.truestarhealth.com /Notes/2005006.html (402 words)

	Fias Co Farm/Dairy- Yogurt recipe
		Yogurt is the Turkish word for milk that has been curdled with a lactic starter.
		Yogurt is formed by the growth of two bacterial organisms in milk; Streptococcus thermophilus* (a warmth loving bacteria) and Lactobacillus bulgaricus (a strain of bacteria from Bulgaria, where we all know they make great yogurt) which turn the milk sugars into lactic acid.
		Yogurt can be made with any type of milk; goat, cow, sheep, 2%, 1%, skim, you can even make it out off 100% powdered milk or even soymilk if you want.
	fiascofarm.com /dairy/yogurt.htm (2423 words)

	Yogurt: Electron microscopy images in colour (Site not responding. Last check: 2007-10-16)
		Yogurt has been part of the diet in southeastern Europe and the Middle East for millennia and is now part of the dairy counters even in the smallest grocery stores in many countries.
		Yogurt that has been stored for a long period of time may show some syneresis as the separation of a liquid phase from a gel is called.
		Traditionally, milk used for yogurt making was evaporated by heating but nowadays the total solids content is controlled by the addition of milk solids such as milk powder or by concentrating the milk by ultrafiltration or reverse osmosis.
	distans.livstek.lth.se:2080 /microscopy/f-yogurt.htm (1848 words)

	Cheese - History for Kids!
		The easiest kind of cheese to make is yogurt, which was very common in the ancient Mediterranean diet and in India (and still is today).
		Swiss cheese is an example of an aged cheese that you might have eaten.
		Most aged cheese is made using rennet, a piece of the stomach lining of a cow.
	www.historyforkids.org /learn/economy/cheese.htm (516 words)

	Yogurt Cheese Maker from The Bread Beckers, Inc.
		Yogurt Cheese is a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
		Yogurt is actually composed of coagulated particles called curds which are suspended in a watery liquid called whey.
		Yogurt cheese is creamy and rich-tasting, the perfect stand-in for cream cheese and other high fat foods you probably shouldn't be eating.
	www.breadbeckers.com /yogurtcheesemaker.htm (372 words)

	Cooking with Yogurt Cheese (Site not responding. Last check: 2007-10-16)
		Yogurt cheese has a greater portion of the nutrients in yogurt, because the whey has been removed, resulting in a higher concentration of calcium per volume than other dairy products.
		Place yogurt in a draining device over a bowl, cover with plastic wrap or a lid and refrigerate for at least 8 hours or overnight.
		Generally, 1 cup yogurt yields 1/2 cup yogurt cheese.
	www.grandtimes.com /yogurt.html (800 words)

	Day2DayGourmet.com (Glossary)
		Yogurt cheese can be eaten as a lowfat cream cheese substitute or as is most common as a lowfat alternative in baking.
		The final quality of the yogurt cheese is largely dependent on the yogurt you start out with, so try to use a good quality one.
		When the yogurt is firm, remove from the bag and transfer it to a separate container.
	www.zianet.com /jkabler/day2day/glossary/terms_y.htm (209 words)

	Recipe(tried): Yogurt Cheese (Site not responding. Last check: 2007-10-16)
		Yogurt Cheese: Yogurt Cheese is a mild-flavored, soft-textured cheese that can serve as the basis for countless dips, spreads, desserts, and more.
		Made with nonfat yogurt, it is a boon to fat-conscious dieters.
		The cheese will keep for up to a week in the refrigerator, but an unopened container of yogurt will last a month or more, so you can make it as you need it.
	www.recipelink.com /gm/5/966 (159 words)

	Yogurt Cheese - Glossary from Hormel Foods
		Yogurt cheese made from plain yogurt has a mild flavor, which is similar to cream cheese and sour cream.
		Yogurt cheese is made by taking low-fat or nonfat yogurt that does not contain gelatin, and placing it in a draining device that is placed over a bowl to catch the whey as it drains.
		The yogurt is covered and placed in the refrigerator for at least 8 hours.
	www.hormel.com /kitchen/glossary.asp?id=36512&catitemid= (251 words)

	National Center for Home Food Preservation \| NCHFP Publications
		Yogurt is thought to have originated many centuries ago among the nomadic tribes of Eastern Europe and Western Asia.
		The yogurt cheese has a shelf life of approximately 7-14 days when wrapped and placed in the refrigerator and kept at less than 40°F. For uses, recipes, and more information on yogurt cheese see the "Resources"; section below.
		Yogurt generally has a 10-21 day shelf life when made and stored properly in the refrigerator below 40°F. Molds, yeasts and slow growing bacteria can spoil the yogurt during prolonged storage.
	www.uga.edu /nchfp/publications/nchfp/factsheets/yogurt.html (1819 words)

	Ingredients - Yogurt Cheese
		This is made by simply pouring yogurt into a sieve that has been lined with cheesecloth (paper towels or coffee filters will work fine).
		The water drains out of the yogurt and you are left with a cheese about the consistency of cream cheese.
		The longer the yogurt is allowed to drain the drier the cheese will be.
	www.drgourmet.com /ingredients/yogurtcheese.shtml (84 words)

	Cheese torta goes low-fat
		One appetizer recipe repeatedly requested by readers is for a cheese torta – a layered spread that food editor Jerry Di Vecchio developed in the mid-1970s to replicate versions she had tasted in Italy made of mascarpone, an ultrarich (and then hard to find) Italian cream cheese.
		Yogurt cheese can be used just as you would cream cheese, in these tortas as well as in our festive cheesecake.
		Drain the yogurt at least 24 hours before using; the longer you drain it, the thicker and creamier the cheese will be but the less you will get (the volume of cheese also varies with brand of yogurt used).
	www.sunset.com /sunset/Premium/Food/2001/11-Nov/Hol1101/Torta1101.html (939 words)

	Stonyfield Yogurt - Cooking With Yogurt Cheese
		Yogurt cheese should be stored in the refrigerator and will keep for about a week.
		Plain yogurt is called for by most recipes but flavored yogurts can be used as long as it contains no fruit or gelatin.
		You can find more great yogurt cheese recipes in our recipe index, or checkout the yogurt cookbooks on our site.
	www.stonyfield.com /Recipes/CookingWithYogurtCheese.cfm (180 words)

	Wellness Recipes : Yogurt Cheese (Site not responding. Last check: 2007-10-16)
		Although cream cheese comes in a range of fat levels, from fat-free to full-fat, it does not contain much calcium.
		Yogurt, on the other hand, is a leading source of this important mineral.
		The nutrition analysis below is for the yogurt cheese alone; the actual calorie counts will vary depending on what mix-in you use.
	www.berkeleywellness.com /html/wr/wrYogurtCheese.html (324 words)

	yogurt on Encyclopedia.com (Site not responding. Last check: 2007-10-16)
		Yogurt in all its forms: a bright spot in the dairy category, yogurt meshes with several eating trends.(Dairy Foods)
		Tomato and yogurt soup from western Turkey is displayed at the Feriye Lokantasi Restaurant in Chicago, Illinois.
		Eight ounces low-fat yogurt, one cup nonfat milk and 1.5 ounces of low-fat natural cheese.
	www.encyclopedia.com /html/X/X-yogurt.asp (584 words)

	Labaneh (Yogurt Cheese): Recipe
		Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread.
		It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, and the cheese can be refrigerated for several days.
		A couple of notes-at about 8-10 hours the yogurt is about the texture of sour cream and can be used as such in many recipes while getting to the firmness needed to sub for cream cheese took way longer, about 30 hours.
	www.recipezaar.com /77269 (323 words)

	Yogurt Makers
		For the "starter", get a jar of yogurt from the store, taking care to check that it has live bacteria cultures, that it's plain (not flavored), and that it is not yet expired; the bacteria becomes weaker with time.
		It takes about 8-10 hours to make yogurt; shorter for a thinner consistency, longer for a thicker one, but watch it, because if left in the machine too long, too much of the curd and whey will separate and cannot be reunited.
		Another way to make the yogurt thicker is to strain it using cheesecloth or a colander, letting it drip for a couple hours.
	fantes.com /yogurt_makers.htm (460 words)

	Yogurt Cheese Balls Marinated in Garlic Dill Oil by Victoria Jenanyan Wise
		Drain the yogurt by lining a colander with a double layer of cheesecloth, making sure to have a generous drape over the sides.
		Place the yogurt in the colander and set aside at room temperature to drain until reduced to 4 cups, 2 to 4 hours, depending on the consistency of the yogurt to begin with.
		The presentation is beautiful with the white cheese and garlic, green herbs, and red flakes of pepper floating in orange tinted oil.
	www.leitesculinaria.com /recipes/cookbook/cheese_balls.html (566 words)

	Strawberries with honey-sweetened yogurt-cheese
		Put the 6 cups of yogurt in it and stand the colander in a bowl.
		Mix 2 cups of yogurt cheese with 5tbsp honey.
		Slice strawberries and mix with 1-3tsp of balsamic vinegar and 1-3tbsp of honey.
	www.wcu.edu /studentd/hlthserv/strawberries.htm (149 words)

	Amazon.com: Kitchen & Housewares: Cuisipro Donvier Yogurt Cheese Maker (Site not responding. Last check: 2007-10-16)
		The Donvier Wave Yogurt Strainer turns 1 cup of yogurt into yogurt cheese, which you can put in a variety of delicious recipes that are low in fat, calories, sodium, cholesterol and lactose.
		A lump of this cheese, sweetened with a touch of powdered sugar and served with strawberries is a low-fat dessert if you use non-fat yogurt.
		After you have drained the yogurt, empty it by up-ending it into a bowl with a larger mouth than the device, otherwise you waste some of the cheese scraping it out with a spoon.
	www.amazon.com /exec/obidos/tg/detail/-/B000064841?v=glance (1164 words)

	Homemade Yogurt Cheese
		I use yogurt cheese to stuff celery, spread on crackers, bagels or toast, and as a base for dips instead of sour cream.
		This cheese is also good spooned into a bowl and topped with fresh or canned fruit.
		Some people prefer to drain their yogurt in the fridge, which is a great idea.
	www.hillbillyhousewife.com /yogurtcheese.htm (441 words)

	RecipeSource: Yogurt Cheese Dressing
		Yogurt Cheese Dressing Make the yogurt cheese by draining yogurt in cheesecloth until it's 1 c yogurt or buttermilk thick enough to call cheese.
		Mix 1 1/2 c yogurt cheese with other ingredients + refrigerate.
		2-3 T vinegar Be sure to use only yogurt that 2-3 garlic cloves, minced doesn't contain gelatin because 1 t dried dill weed yogurt cheese doesn't work as well when salt and pepper to taste the yogurt contains gelatin.
	recipesource.com /side-dishes/dressings/yogurt-cheese-dressing1.html (101 words)

	Cheese Starter Cultures
		A simple cream yogurt cheese spread can be ready for breakfast overnight.
		Mozzarella cheese is ready the same day its made and even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks.
		This is the smoothest, richest taste we have ever found and one of the healthiest yogurts for you.
	www.leeners.com /cheesesupply.html (574 words)

	Yogurt Cheese
		Karen Danielson explains how to make yogurt cheese, which she uses in her Heart Healthy Alfredo Sauce, among other things.
		Set yogurt strainer in large bowl or pan and allow to drain on countertop for at least 5 or 6 hours, or overnight in the refrigerator.
		That is what the "directions" say in all the research I've done on making yogurt cheese, but I must confess that I've used Dannon Nonfat Plain yogurt (which does contain pectin) and it worked just fine for me. The key is to allow it to drain long enough.
	sneakykitchen.com /Recipes/yogurt_cheese.htm (583 words)

	These quick & easy yogurt cheese recipes are low fat, low calorie, low sodium, delicious!
		Yogurt cheese is the magic ingredient that makes low fat foods rich and creamy.
		Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended.
		SHELLEY MELVIN is a native of Pennsylvania and a graduate of West Virginia University.
	www.triadpublishing.com /cheesecake.shtml (400 words)

	Making Yogurt
		Do not open the starter (either Dannon Plain yogurt, or 8 oz starter from the previous yogurt batch) until you are ready to make the next batch.
		Yogurt is preserved by its acidity which inhibits the growth of putrefactive or pathogenic bacteria.
		Use yogurt as part or all of the liquid in cakes, waffles, pancakes and muffins, and cut down on the amount of baking powder.
	biology.clc.uc.edu /fankhauser/cheese/yogurt_making/YOGURT2000.htm (1150 words)

	Yogurt Cheese - 'Labanee', in Arabic Recipe
		Yogurt is a living organism; it is cultured in warmth, and it thrives on it (within reason).
		Draining will normally reduce the yogurt by about half for sour cream consistency, or by about two-thirds for cream cheese consistency.
		To make mine I place the Yogurt in the center of a doubled square of cheese cloth and tie the opposite corners together.
	www.recipezaar.com /66860 (670 words)

	Nonfat yogurt cheese: zero fat, big flavor
		It takes at least 24 hours for yogurt to drain enough to use in baking, but the cheese is thicker and creamier if drained longer.
		Scrape yogurt cheese from cloth and use, or store airtight up to 9 days from when draining began.
		Drainers and funnels designed to make yogurt cheese are available in cookware and hardware stores.
	www.sunset.com /sunset/Premium/Food/1997/04-Apr/LowfatCheesecake497/YogurtCheese497.html (346 words)

	Spiced Yogurt Cheese Balls
		These cheese balls can easily be prepared ahead of time and need little more than colorful spices, seeds or nuts to dress them up for a party.
		Place the yogurt, salt, and curry powder and cayenne, if using, in a large bowl and stir to combine.
		Transfer the yogurt to the strainer, cover loosely with plastic wrap, and let the liquid strain off into a bowl placed beneath it in the refrigerator for 24 hours.
	magazines.ivillage.com /countryliving/recipefinder/recipe/0,13485,618010,00.html (226 words)

	Vegetarian Journal Nov/Dec 2000 Guide to Vegan Cheese, Yogurt, and Other Non-Dairy Product Alternatives -- The ...
		Although most cheese alternatives clearly state that they do not contain lactose, the sugar found in dairy products, closer reading of the ingredient label reveals that they are still not vegan: they contain casein, a protein derived from cow's milk.
		Yogurt alternatives are made with soymilk and may be sweetened with organic raw sugar cane crystals, evaporated cane juice, corn syrup solids, or corn sugar.
		Cream cheese alternatives taste sweeter than cream cheese but are acceptable when served on bagel.
	www.vrg.org /journal/vj2000nov/2000novnondairy.htm (936 words)

	Donvier Yogurt Cheese Maker Review at Epinions.com
		The Donvier Yogurt Cheese Maker is convenient to use and will encourage you to make it often.
		The whey, the liquid part of yogurt, drips out of the mesh and into the outer square container while the curds stay behind in the mesh sieve.
		The resulting cheese is called "laban" in the Middle East and is used like cream cheese or sour cream.
	www.epinions.com /content_145224011396 (427 words)

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