- Total: 10 min
- Prep: 10 min
- Yield: Approximately 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 60
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 45 mg
- Total: 10 min
- Prep: 10 min
- Yield: Approximately 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 60
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 13 mg
- Sodium
- 45 mg
Ingredients
Directions
- Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.
My Private Notes
Show:
Good Eats
Episode:
Yogurt: Good Milk Gone Bad
