Instructions: Line a strainer with a coffee filter and suspend it over a glass or ceramic bowl. Empty the yogurt into the strainer and place the bowl in the refrigerator to chill and drain for 3-4 hours.

Remove the yogurt cheese that remains in the strainer to a mixing bowl and stir in the buttermilk. Cover with plastic wrap and set aside at room temperature for 6 hours.

Makes about 2/3 cup.

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