Yogurt Cheese

Directions

1. 1
   Line a strainer with a sheet of cheesecloth; hang over a mixing bowl so the bottom of the strainer clears the bowl by at least an inch.
2. 2
   Dump the yogurt into the center of the cheesecloth.
3. 3
   Allow the whey to strain out of the yogurt at least overnight or up to 24 hours; this should happen in a cool placethe refrigerator is fine.
4. 4
   After this initial straining, squeeze out any remaining whey by pulling tightly on the ends of the cheesecloth.
5. 5
   Store in the refrigerator in an airtight container until you are ready to use (it will keep for several days).
6. 6
   Before serving, add salt, then garnish with paprika and olive oil to serve.