Yogurt and Chive Cheese - low-fat plain yogurt

Method

• Make a 10-inch square of cheesecloth, 8 layers thick, and place it on the counter top.
• Open the yogurt containers, pour off any excess liquid, and empty the yogurt into the center of the cheesecloth.
• Gather the corners together, and tie with string, making a pouch.
• Tie the string to the midpoint of the handle of a long wooden spoon, and suspend the ball of yogurt over a bowl wide and deep enough to allow the ball to hang freely a few inches above the bottom.
• After four to five hours, discard any liquid that has drained from the yogurt into the bowl.
• Remove the ball from the spoon, and untie the cheesecloth.
• In the center will be a thick ball of yogurt cheese, similar in texture to soft cream cheese.
• Mix the chives and black pepper into the cheese, and refrigerate in an airtight container until needed, up to 1 week.