Yogurt cheese is a bland cheese consisting of the curds left after removing the liquid whey from yogurt. It has the consistency of cream cheese, but is lower in fat content; this makes it a popular alternative to cream cheese for dieting. It takes on the flavor of whatever it mixes with. Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the production of cheese or casein and has several commercial uses. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Cream cheese is a soft, rich, mild-tasting white cheese usually sold in brick form, or in a small tub-like container. ... Fat is one of the three main classes of food and, at approximately 38 kJ (9 kilocalories) per gram, as compared to sugar with 17 kJ (4 kcal) per gram or ethanol with 29 kJ (7 kcal) per gram, the most concentrated form of metabolic energy available to humans. ... Diet can refer to several things: The nutritional diet of an organism or group. ...

Yogurt cheese may be made at home by placing cheesecloth over a strainer and filling it with yogurt, then placing the strainer over a bowl and letting it sit for several hours, permitting the whey from the yogurt to drain. Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. ... In chemistry and common usage, a filter is device (usually a membrane or layer) that is designed to block certain objects or substances whilst letting others through. ... Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the production of cheese or casein and has several commercial uses. ...