Photo: Thomas J. Story
Yield
1 1/2 to 3 cups (from 1 qt. yogurt) (serving size: 1 cup)

For a more voluptuous texture, cookbook author Janet Fletcher drains her homemade yogurt to release some of the liquid (whey). Serve this yogurt with fruit and use it in recipes such as Harissa-Roasted Chicken with Chickpeas.

How to Make It

Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill. Let drain 1 to 2 1/2 hours, depending on how thick you like it.

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