Even lower in lactose than yogurt is yogurt cheese, which is sometimes referred to as yogo-cheese. Call it whatever you want, but make sure you include it in your lactose intolerant lifestyle!

Making yogurt cheese is a very simple process. The main component is the quality of the yogurt you choose. Select a natural, plain low-fat yogurt. Read the label, and make sure there is no gelatin in the yogurt. Avoid the custard yogurts; they don't separate from the whey very well because of the binding agents. Some flavored yogurts will work, but not the ones that contain chunks of fruit.

Line a strainer or a colander with a layer of cheesecloth or two layers of white paper towels or a coffee filter. Make sure the cheesecloth drapes over the sides of the draining device. Place the draining device over a bowl so the whey can drain efficiently. Pour the yogurt into the draining device, cover tightly with plastic wrap, and place in the refrigerator overnight. The whey will drain off the yogurt. One cup of yogurt yields ⅓ cup of yogurt cheese. The consistency of your yogurt cheese depends on the number of hours you allow it to drain. If you want the consistency of sour cream or cream cheese, then 18–24 hours is ideal. The longer it drains, the firmer the yogurt cheese becomes, so it depends on what you're going to use it for — as a replacement for cream cheese, in a recipe for an herb spread, or in a cheesecake recipe. You'll learn as you go along. Remove the yogurt cheese from the refrigerator and discard the whey. Cover it tightly and store it in the refrigerator. Yogurt cheese will keep for up to a week.

There are special funnels available that are specifically designed for making yogurt cheese. These are a good investment if you're going to be making yogurt cheese on a regular basis. Recipes made with yogurt cheese are extra creamy, and you'll wonder how you've ever cooked without it!