9. Make yogurt cheese
Yogurt cheese has a consistency similar to cream cheese, but is lower in fat and has all that healthy bacteria. It is used as a spread for bagels, toast, and crackers, or as a healthy substitute for cream cheese in many recipes calling for cream cheese, even cheesecake. To make yogurt cheese, empty a pint of yogurt into a large, fine-meshed strainer or colander lined with a double thickness of cheesecloth, a coffee filter, or yogurt strainer. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Cover the remaining yogurt and refrigerate for eight to 24 hours (texture will vary depending on how long it drains). (Save the calcium-rich whey, it’s a health bonanza: read The Healing Properties of Whey.) Makes about one cup of yogurt cheese.
You can also use yogurt cheese to make a great and healthy pie crust: Yogurt Cheese Piecrust