What, if anything, happens to the nutrients when I drain yogurt to make the thicker "yogurt cheese". Is there calcium or anything else that is lost in the discarded "whey"? I'm sure others must wonder about this too, and I've never seen it discussed anywhere. Thanks so much for your wonderful books, website, and inspiration!

Some calcium is lost in the whey. But most of the calcium and other nutrients such as protein remain in the “yogurt cheese.” If you enjoy the yogurt cheese, by all means keep preparing and eating it. If possible, I recommend that you save the whey and add it to soups, or use it in baking instead of water. It will add more flavor and will add a few more nutrients.