Yogurt and Yogurt Cheese

We're making cheesecake here today (yes, I am speaking of myself in the plural, just feeling a bit "royal" at the moment). I could be on the beach, but that feels too decadent and inappropriate, given that everyone else I know if working hard in some air-conditioned office. Now, the big issue with cheesecake is cost and calories. Here in Rio, a 150 g packet of cream cheese runs you R$4.99, a little less when it's on sale. According to one of my recipes, I'd need NINE packets to make a good cake. Ouch. Now, I have some leftover mascarpone in the fridge, as well as a big container of homemade yogurt. Yogurt on its own is too thin to use in cheesecake, but if it's strained overnight in cheesecloth, you'll have a thicker substance that subs in nicely for some of the fattier cream cheese. I usually substitute up to 1/2 of the cream cheese in a recipe for yogurt cheese and add a tablespoon of flour to help thicken the mixture.

What is this homemade yogurt stuff? I hear someone asking.
It's pure, cheap heaven, that's what it is. I've been making cardamom lassi (hm, what's the plural of this?), yogurt parfaits and so forth with all the extra yogurt we don't know what to do with! Here's how to make your own, followed by yogurt cheese directions.

Yogurt

1 container (single serving) plain, unsweetened yogurt with active cultures
powdered milk (whole is good, but I've heard skim works as well)
Clean pot and stirring utensils
Plastic Film

Mix up your powdered milk with 1 liter of water according to package directions. Add a little bit more powder--you want the milk to be a tad more concentrated than the directions call for. Heat the milk slowly until it begins to form a film; remove from heat before it boils. Allow to cool. When the milk is room temperature, stir in the yogurt, cover the container with plastic film and place in a warm place (about 90-100 F) for 6-10 hours. I wrap my container in a big towel and place it in a warm oven (some people just turn the oven light on) overnight. In the morning, I have yogurt! The tangy yogurt flavor improves after a day or so. Obviously, please refrigerate after the yogurting process is achieved!


Yogurt Cheese

Cheesecloth
Strainer
Bowl
Yogurt

Line a strainer with damp cheesecloth (2-3 layers) and place over a bowl. Pour your yogurt into the cheesecloth, cover with a lid or plastic film and allow to sit overnight in the refrigerator. Scrape off the cheesecloth in the morning and refrigerate until ready to use.