From The New York Times

….Another option is to prepare yogurt “cheese” by draining off the liquid whey portion to produce a thick, nutrient-packed, creamy product that is not as tart as yogurt and can be used in many dishes in place of fattier and less nourishing foods like cream cheese and sour cream. A new book by Nikki and David Goldbeck, “Eat Well the YoChee Way,”provides hundreds of recipes for yogurt cheese, plus instructions for how to prepare this versatile food.”….Yogurt “cheese” provides health-conscious cooks with a way to prepare many low-fat, nutrient-packed dishes that traditionally rely on high-fat ingredients like mayonnaise, sour cream and cream cheese.

- Jane E. Brody
December 25, 2001

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Miracle Food You Never Heard Of (But Should Be Eating)
Reprinted by Permission,

by John McGran
Managing Editor

I don’t know about you, but one of the things I really miss and yearn for when on a diet is the taste and texture of good old make-your-mouth-go-yummmmmmmmm FAT!

Whether it’s the cream in my soup, the spread in my sandwich or the cheese in my dip, my taste buds tend to eventually scream out for the comforting feel of fat.

Well hallelujah… there’s hope for all of us fat-lovers. Best-selling authors Nikki and David Goldbeck (that’s them at right) have taken an age-old food, given it a hip, modern-sounding name and are pounding the pavement to preach its wonders to the world.

You’ve probably never heard of YoChee. But after reading this article you probably will want to give it a try. And you should.

The Goldbecks stop short of calling yogurt cheese (you can see why they renamed it) a miracle food. But after hearing their sermon I think this stuff merits such lofty praise.

YoChee — the spreadable and highly cookable end result of what you get when you drain plain no-fat yogurt — is one of the most versatile foods on the market.

Don’t expect to walk into your local grocery and pick up a tub of YoChee — it’s not a mass-produced food product. However it is a very easy to make food. You simply dump some no-fat plain yogurt into a cheesecloth and let the liquids drain out.

That may not sound appetizing to you, but there are clever little YoChee-making devices available for a few bucks.

In the Goldbecks’ popular book Eat Well The YoChee Way (Ceres Press), you get a whopping 275 tasty ways to introduce YoChee into your diet.

David Goldbeck notes, “YoChee offers the creamy texture and rich taste that makes people adore high-fat foods. But with zero fat and its low-calorie profile, YoChee can help overcome some of today’s most pressing dietary concerns.”

YoChee is also remarkable because it is:

  • High in calcium and protein
  • A delicious alternative to high-fat cream cheese, butter, margarine, mayonnaise, and sour cream
  • An ideal egg extender both in baking and the Goldbecks’ OneLess egg recipes
  • Capable of making creamy, low-fat soups and salad dressings
  • Easy to incorporate into numerous dishes from appetizers, soups, sandwiches and salads, to main courses, accompaniments and desserts
  • All natural
  • Easily made and stored in your refrigerator

“If you can use a spoon, you can make YoChee,” the Goldbecks insist.

The co-authors of American Wholefoods Cuisine (Ceres Press) have been spreading a message of healthy eating for more than 30 years now. But never have they been this excited about a breakthrough food before.

From their home in Woodstock, New York, the Goldbecks excitedly rattle off a few of the nutritional wonders of YoChee:

  • YoChee saves 40-100 calories and 5-10 grams of fat per tablespoon, compared to high-fat alternatives.
  • YoChee has a pleasing taste that is less tart than the yogurt it came from.
  • YoChee concentrates yogurt’s nutrients so that you get more value from an equal volume.
  • YoChee tolerates heat well, making it more practical in cooking than yogurt, which easily curdles when heated.
  • YoChee can take the place of some or all of the mayonnaise, sour cream, cream cheese, whipped cream, solid shortening, oil or eggs in many familiar dishes. Once this potential is recognized, even unskilled cooks can easily find new applications.
  • YoChee elevates vegetable dishes into something special without diminishing their nutritional value (unlike sugary or fat-laden sauces).
  • YoChee makes a splendid contribution to desserts, from cheesecake and brownies to puddings and frozen treats.
  • YoChee is helpful for calcium and protein seekers, the lactose-intolerant, vegetarians-even meat-eaters because YoChee can help reduce overall fat intake.

The book’s 275 recipes, developed and tested in Nikki’s kitchen, range from breakfast, appetizers, spreads, dips and soups to entrees, bean, grain and pasta dishes, vegetable sides, sandwiches, pizzas, salads, sauces, baked goods, desserts, and toppings.

“YoChee can truly be used at every meal and in between,” says Nikki, who has a B.S. in food and nutrition from the School of Human Ecology at Cornell University and is a New York State licensed dietician-nutritionist.

Nikki and David are truly pioneers in healthy cooking and have strongly influenced the way three generations of Americans think about food. The authors of eight books have appeared on hundreds of national and local television and radio shows.

Every chapter in EAT WELL The YoChee Way begins with “YoChievements,” a table comparing the nutritional value of YoChee recipes with standard versions of that dish. Here are some sample YoChievements.

Angelic Deviled Eggs (page 55) vs. traditional deviled eggs
30% less calories
40% less fat
Similar protein
44% more calcium

Herb YoChee (page 71) vs. Philadelphia(r) Soft Herb and Garlic Cream
85% less calories
No fat vs. 5 grams fat per tablespoon
150% more protein
50% more calcium

Onion Dip (page 85) vs. typical onion dip
50% less calories
No fat vs. 4 grams fat per 2 tablespoons
175% more protein
200% more calcium

Quick Cream of Tomato Soup (page 91) vs. tomato soup prepared with milk
50% less fat
No fat vs. 6 grams fat per cup
Similar protein
40% less carbohydrate

Surprising Spinach Quiche (page 108) vs. typical spinach quiche
33% less calories
50% less fat
755 less saturated fat
22% more protein
34% more calcium

Traditional Tomato Pizza (page 221) vs. Stouffer’s(r) Cheese Pizza
20% less calories
33% less fat
Similar protein
17% more calcium

Chocolate Mousse (page 262) vs. conventional chocolate mousse
46% less calories
62% less fat
67% less saturated fat
Similar protein
20% less calcium

Custardy YoCheesecake (page 289) vs. New York-style cheesecake
60% less calories
99% less fat
Similar protein
Similar carbohydrate
100% more calcium

So what are you waiting for? Buy the book and a YoChee maker and eat healthier. Your taste buds won’t notice a difference, but your belly will!