Yogurt Cheese

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.