> For Jeremiah, who's looking to use up some yogurt:

I've made yoghurt cheese for about 45 years and wouldn't think of
throwing out the whey! It contains all kinds of good stuff and I
refrigerate/freeze it and use it in fruit smoothies, soups, stews, baking
bread,etc. BTW, if you want a sweet cheese, use fresh yoghurt, if you
want sharp, then use older. To make it older, take the lid off the
yoghurt container for a few minutes, replace it and leave OUT of the
fridge overnight. For a great cheescake base, add 2 tablespoons of
lime/lemon juice to 1 can of sweetened condensed milk, stir well and then
mix in a cup of your home made cheese. Stir again. Refrigerate to set.
No cooking!

Regards
Lee in Toronto


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