Line a colander with coffee filters (or paper towels or cheesecloth) and place plain yogurt in the colander to drain overnight. Remove from colander in the morning and hand roll into balls. Using whatever your personal choice of a blend of herbs or, spices you like, roll the balls thru this mixture till coated. For long term keeping I submerse the yogurt balls in extra virgin olive oil and refrigerate. But, haven’t had to do this too often. Use this to top a bagel, potato, or cracker. Can be added to scrambled eggs or omelets.

OR:

When you make yogurt cheese from a sweet yogurt (like lemon or vanilla), most of the sugar drains out in the whey. But the sweet taste stays in the cheese! Here are a couple of things you can make with it.

WHIPPED CREAM: Mix 1/4 teaspoon cinnamon or 1/2 teaspoon vanilla to vanilla yogurt cheese.

ICE CREAM: Mix 1/4 cup commercial ice cream and 1/4 cup vanilla yogurt cheese.

LEMON TART: Place a thin cookie in the bottom of a cupcake paper; spoon in lemon yogurt cheese; top with slice of fruit. Chill.

CHOCOLATE MOUSSE: Add 1 packet low-calorie chocolate drink mix to 1 cup yogurt cheese.

VANILLA FROSTING: Mix 1/2 cup confectioners’ sugar and 1/2 teaspoon vanilla with 1 cup vanilla yogurt cheese. Chill. Spread on cake just before serving.