Yogurt Cheese
Makes 1 1/2 cups
- 1 quart plain yogurt
- large wire mesh strainer
- cheesecloth
Line the strainer with a double thickness of cheesecloth and place the strainer over a bowl. Spoon in the yogurt and cover the top of the strainer with a plate or plastic. Place the strainer and bowl in the refrigerator and allow the yogurt to drain for at least 8 hours but up to 24 hours. The longer it drains, the more firm the cheese. Transfer the yogurt cheese to a container and refrigerate, using it within a week. Fresh or dried herbs, garlic, and/or black olives can be mixed in for extra flavor.
