Yogurt Cheese

Directions

1. 1
   Line a sieve with a coffee filter or cheesecloth.
2. 2
   Suspend the sieve over a deep bowl.
3. 3
   Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
4. 4
   When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
5. 5
   Discard the liquid in the bowl and refrigerate the yogurt cheese.
6. 6
   Use within 1 week, discarding any accumulated liquid before using.