Yogurt cheese, please. . - Books - Brief Article - book review

E: The Environmental Magazine, May-June, 2002 by Chas Offutt

For generations, Middle Eastern cuisine has featured yogurt cheese, which is the creamy cheese that forms when the liquid whey drains from yogurt. In the last 30 years, Nikki and David Goldbeck have been helping people discover healthier ways of eating with YoChee, a term they coined for yogurt cheese.

Zero fat and low in calories, YoChee is an under-appreciated, high calcium, high protein alternative to cream cheese, sour cream, mayonnaise, butter and margarine. The Goldbeck's new book, The YoChee Way: Guide and 275 Recipes (Ceres Press, $18.95), serves up savory, easy-to-follow recipes, tips and nutritional incentives to all cooking abilities. Create a culinary fervor without a fatty-fuss with tahini butter, creamy gazpacho, bean tostadas and custardy yocheesecake.