Yogurt cheese is very similar in taste and texture to cream cheese, but without the calories! Drain yogurt overnight, and in the morning you will find a ball of creamy cheese ready to be used for tasty appetizer spreads or sandwich fillings. this is an excellent way to use leftover or aging yogurt. The older the yogurt, the tangier the cheese. Some commercial yogurts are not satisfactory for making yogurt cheese. They are overly-stabilized, and the whey may not drain off fully. Best results will be achieved with homemade yogurt or a dairy yogurt not highly thickened.
from Susan Mintz. The Complete Yogurt Cookbook (Nitty Gritty, 1978)
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