Yogurt Cheese

Directions

1. 1
   Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom. Line strainer with two layers of cheesecloth or a clean muslin or linen towel.
2. 2
   Scrape yogurt into cloth. Enclose strainer and pan airtight in plastic wrap.
3. 3
   Chill at least 24 hours or up to 4 days (see notes), pouring off liquid (the whey) as it accumulates.
4. 4
   Unwrap yogurt cheese and scrape from cloth.
5. 5
   Nutritional analysis per tablespoon.