Instructions: Line a colander with 2 layers of cheesecloth or 1 layer of muslin and set in a larger bowl, elevating the colander at least 1 inch from bottom of bowl. Spoon yogurt into cloth. Seal bowl and colander with plastic wrap. Chill for 2 to 4 days, discarding the liquid whey as it accumulates.

Use the cheese or scoop into a container and store airtight up to a week; freeze to store longer. Drain whey before using cheese.

This recipe yields about 1 1/2 cups.

Yield: 1 1/2 cups

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