Instructions: Use a commercial yoghurt strainer or line a standard strainer (small enough to fit into the refrigerator) with several layers of cheesecloth.

Place yoghurt into strainer and let sit in refrigerator for 8 - 10 hours or until the yoghurt is thickened almost to the consistency of a soft cream cheese.

This can now be used in recipes or stored in the refrigerator, tightly covered, for a couple of days. I sometimes mix a tablespoon or so of this into scrambled eggs to sneak some low-fat calcium into my kids. It also can be used with salsa for a dip.

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