I use only lowfat or full-fat yogurt to make this component: when you make yogurt cheese with nonfat yogurt, the result is chalky. However, if you are used to the flavor of nonfat, it might be a viable alternative for you. Yogurt cheese is a terrific substitute for both sour cream and cream cheese in all recipes in this book. I suggest you try it with other recipes, too.

Makes about 2 cups

1 32-ounce container of lowfat or full-fat plain yogurt

1. Line a colander with muslin or cheesecloth. Place the colander over a large mixing bowl. Place the yogurt in the colander and cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.

2. Discard the liquid that has drained into the bowl. Transfer yogurt cheese to a small mixing bowl and use as directed in recipes, or cover and refrigerate for up to 4 days.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)