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

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. Line strainer with two layers of cheesecloth or a clean muslin or linen towel.

Step 2

Scrape yogurt into cloth. Enclose strainer and pan airtight in plastic wrap.

Step 3

Chill at least 24 hours or up to 4 days (see notes), pouring off liquid (the whey) as it accumulates.

Step 4

Unwrap yogurt cheese and scrape from cloth.

Step 5

Nutritional analysis per tablespoon.

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