Yogurt "cheesecake" Custard

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 quart plain yogurt (whole milk best, or greek yogurt)
• 2 eggs
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Recipe

• 1 strain the yogurt as best as you can (greek requires less straining) to get it to a very thick texture sort of like cheese. the best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.
• 2 remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.
• 3 beat the mixture together with an electric mixer or food processor.
• 4 pour into an ungreased 9" pie pan and bake for 45-50 minutes at 350f or until set. it may appear bubbly and "rising" a little, don't be alarmed. the whey's gone but the yogurt cultures are still there and they're acting up.
• 5 let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch.