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Yogurt Cheese

New York Times food columnist Craig Claiborne notes in his "New York Times Food Encyclopedia" that homemade frozen yogurt is more easily made with yogurt cheese than with regular yogurt. This couldn't be simpler and can be used for a variety of other recipes.

1 quart plain yogurt

Pour the yogurt into a fine-mesh strainer or colander lined with slightly dampened cheesecloth. Set it over a medium bowl. Drain until the yogurt reduces to 2 cups -- about 2 hours. Discard the liquid and use. Makes 2 cups.

Sunday, April 07, 2002

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