Tip: To make 1 1/2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 4 1/2 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
156 calories; protein 10.9g; carbohydrates 23.1g; dietary fiber 5.1g; sugars 8.3g; fat 2.7g; saturated fat 0.6g; cholesterol 2.6mg; vitamin a iu 638IU; vitamin c 19.9mg; folate 35.8mcg; calcium 212.4mg; iron 1.7mg; magnesium 30mg; potassium 406.5mg; sodium 376.1mg; thiamin 0.1mg.