Ingredients

　　Plain yogurt can undergo a delicious transformation overnight: It becomes yogurt cheese, which has the texture of soft cheese with yogurt’s pleasant tang. To make it, wrap plain yogurt (low-fat is better than nonfat) in a double layer of cheesecloth, and suspend it over a bowl or sink, or simply place the yogurt in a cheesecloth-lined sieve or colander set over a bowl. Cover and refrigerate for at least 12 hours to let the whey drain out. The yogurt cheese will keep for 3 to 4 days, tightly wrapped, in the refrigerator. Serve it on toast, mixed with herbs as a dip, or spooned on a baked potato.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.