I make yogurt cheese in a wire mesh colander that holds (or would hold,
if it wasn't made of mesh) something over 2 cups. I line it with a coffee
filter and fill that with plain nonfat yogurt (most of the flavored stuff
won't work because it contains gelatin, even if you're not averse to
using gelatin). Position the colander over a bowl or a big deep glass or
the original 1-quart yogurt container and let 'er drip for about 24
hours. You'll have slightly less than half the volume of yogurt cheese
as you had of the original yogurt. I recently discovered that if you mix
in a bit of marmalade it makes a particularly nice spread--better than
spreading the marmalade on top of the yogurt cheese for some reason (at
least I think so). I use this stuff on bagels and rice cakes mostly.
And thanks for the enlightenment on what "Quark" is--both the cheese and
the subatomic particles! (was it Judith? Loved the signature: "ask more
physics questions!"--I felt smarter all day :-))
Vicki
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Victoria Modarresi Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx University of Arizona
(520)621-1836 FAX (520)621-7397 Tucson, AZ 85721
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