Yogurt Cheese: Line a colander with about 8 layers of cheesecloth
and place it into a bowl. Scoop the yogurt into the middle of the
cheesecloth. The rule of thumb is to allow one cup of yogurt to produce
1/3 cup of Yogurt Cheese. So for this recipe, use three cups of yogurt
to produce 1 cup of Yogurt Cheese.
Place the yogurt in the refrigerator and allow it to drain for about
6 to 12 hours depending on how think you would like the yogurt cheese to
Discard the whey that has collected in the bowl. (or use the whey as
a substitute for milk or water in bread, muffin or cake recipes.
Store yogurt cheese in a container with a lid in the refrigerator.
It will keep for about a week. Use it just like cream cheese.
Sauce: Combine broth and milk in sauce pan and cook over medium heat, stirring
Meanwhile, combine yogurt cheese and cornstarch, mixing into a smooth paste.
Add a little skim milk, if necessary, to make mixing easier.
Remove about 1/2 cup of the milk and broth mixture and combine with the
yogurt cheese, tempering the yogurt cheese so it does not separate when adding
to the hot milk and broth.
Add the tempered yogurt cheese to the remainder of the broth and milk in
the saucepan and whisk in well. Cook, whisking constantly, just until thick
and bubbly. Do not boil, or the sauce will separate.
Stir in the 1 cup of freshly grated Parmesan cheese and stir until melted
Add salt and pepper to taste.
For a complete main meal dish, add your favorite cooked vegetables, chicken
or seafood (or a combination of all three) and serve over linguine or any pasta
of your choice.
* Try to use freshly grated Parmesan cheese whenever possible. It melts very
well and the taste is far superior to the canned variety. If the canned variety
is all you have on hand, go ahead and use it. The sauce will still taste good, but
it will not be as smooth and creamy.