Yogurt Cheese (Labneh)

This is a good substitute for cheesey or creamy recipe.

2 cups plain low fat or nonfat yogurt

Be sure that the yogurt you use does not contain any added gelatin or other thickener.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.