Yield
Makes 1 1/3 cups (about 3/4 lb.) to 1 3/4 cups (about 1 lb.) cheese

Notes: Do not use yogurt with gelatin; it will not drain. Improvise a drainer or buy one. Discard cheese with mold or soured aroma.

How to Make It

Step 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.

Step 2

Line strainer with 2 layers of cheesecloth or a clean muslin or linen towel. Dump yogurt into cloth. Enclose strainer and pan with plastic wrap to keep airtight.

Step 3

Chill at least 24 hours or up to 4 days, pouring off whey as it accumulates. Shorter draining produces a moister cheese and more volume. Longer draining produces a thicker cheese and less volume.

Step 4

Scrape yogurt cheese from cloth and use, or store airtight up to 9 days from when draining began. Drain off any whey that accumulates.

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