Is there anything yogurt can’t do?? I strained it for awhile and now I’ve got a tub full of goodness that tastes like a cross between cream cheese and goat cheese. Wonders never cease.
You will need:
32 ounces plain yogurt (fat level is up to you)
a large strainer or medium-sized bowl
clean fabric (about 2 or 3 feet square)
one rubber band
I started with a 32 ounce container of whole milk plain yogurt. I put a strainer over a large mixing bowl and lined the strainer with a large piece of fabric. Muslin would work too as long as the weave is relatively tight. Also, you could use a small bowl if you don’t have a strainer, no problem. I use a strainer because it’s the perfect size to hold the fabric and yogurt while getting started. It’s not required.
Carefully gather up the fabric and fasten it closed with a rubber band wrapping it around a few times until it is secure. Using the rubber band, hang the pouch from a handle or knob. Make sure it is over a large bowl to catch drips. About 4 cups of whey is going to end up in the bowl.
Allow the yogurt to drain for somewhere around three hours. It’s okay for the yogurt to be out at room temperature, as long as it is not an extremely hot day. Gently squeeze the straining yogurt occasionally to help things along. I know it’s done when not much whey is being produced during squeezing.
Transfer the yogurt cheese to an airtight container and keep refrigerated. Makes about 1 cup.