Yogourt cheese

Really easy and shockingly good.  It's thick and creamy and tangy and you can make it with regular yogourt or with goat's milk yogourt. I really like to use Liberté yogourt, it's a company from Québec that makes really good dairy products (their cream cheese is awesome too). 

Put yogourt in a dishcloth, twist, and leave in a colander to drain for a few hours or overnight (refrigerated). Give it a squeeze every now and then. The longer you leave it the thicker it will get.

 It's a good base for dips and spreads and it's yummy spread onto bagels (or onto toast with strawberry jam). Mix in chopped roasted eggplant and lemon juice and serve with toasted pita for an easy snack or lunch.