Line a strainer or colander with a coffee filter and set inside a bowl. Allow for at least 1" clearance between strainer and bottom of bowl.

Place yoghurt in coffee filter in strainer set in bowl, cover strainer and bowl with plastic wrap, and refrigerate for 6 hours or overnight to allow whey to drain away from yoghurt. Discard whey or save for another use.**

Pack strained yoghurt into a chafing dish or mold that has been lined with plastic wrap. Turn out onto a serving plate. Remove plastic wrap and smooth out creases with a knife or small spatula. Pour raspberry-chipotle sauce over yoghurt cheese. Serve with pita chips or crackers.

Makes 16 servings, 1 tablespoon each.

** Liquid whey can be used as a liquid substitute to add protein to recipes that call for milk. See our Cranberry Nut Muffins recipe.

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