Yogurt Cheese

• 1 quart Full Fat Yogurt (Balkan Style Is My Favourite)

1. Only pure, full fat yogurt will work.
2. Reduced fat yogurts contain fillers such as cornstarch that prevent the yogurt form releasing its water.
3. Empty the yogurt into a sieve lined with a clean cotton/linen dishtowel or 3 layers of cheesecloth.
4. Lightly cover the yoghurt with the ends of the dishtowel.
5. Suspend the sieve over a bowl, and refrigerate for 12-24 hours.
6. The longer you drain it, the firmer the final product.
7. Pour away the whey (its great for protein drinks!)
8. that collects in the bottom of the bowl as many times as is necessary.
9. Stir up the yogurt once or twice during draining to speed up the process.
10. The yogurt will lose up to half its original weight.
11. Store, refrigerated, in a covered container for up to 5 days.

fat yogurt

Taken from tastykitchen.com/recipes/homemade-ingredients/yogurt-cheese/ (may not work)