Basic Yogurt Cheese

Line a large strainer or colander with two or three layers of fine cheesecloth. Spoon yogurt into the center of the cloth. Gather the corners of the cloth and pull them up. Twist them together to form the yogurt into a tight ball in the center of the cloth. Fasten with a twist tie or rubber band near the ball.

Tie the remaining long ends of cheesecloth to a faucet or cupboard handle so that the whey can drip from the cheese. Let the cheese drip out for at least 6 hours or overnight, and be sure you have a bowl underneath to catch the liquid. The whey is full of nutrients and can be added to soups, sauces or vegetable dishes.

Put the yogurt ball in a strainer with a weight on top to force out even more liquid. Press down on the weight occasionally to remove the last bit of whey. Yogurt Cheese is ready when it is the solid consistency of cream cheese.