- 3-4 sheets of cheesecloth
- Large bowl
- 2-4 cups (500–1000 mL) plain yogurt
- Layer 3 or 4 sheets of cheesecloth over a large bowl.
- Pour 500 to 1000 mL (2 to 4 cups) plain yogurt into the cheesecloth.
- Pull corners up, tie the ends together and suspend over the bowl in the refrigerator while it drains.
- The longer it drains (24 to 36 hours), the thicker the ‘yogurt cheese’ will become.
- Try this as a spread on bread—delicious with walnuts and raisins rolled up on a piece of pita.