- Yield: Makes 1 1/4 cups
- 2 cups whole or low-fat plain yogurt (do not use nonfat)
Line a fine-mesh sieve with dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
Discard liquid that has collected in the measuring cup. Transfer yogurt cheese to serving dish. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container, pouring off any liquid that may have accumulated.