Greek Yogurt

Yogurt Cheese

Ingredients:

1 quart fresh plain yogurt (I use fat free)

Cheese salt (optional)

Herbs (optional)

½ packet of Splenda (this is a modification I’ve added to curb the bitterness)


Directions:

Let the yogurt come to room temperature (this actually makes a difference, when I’ve done it with cold yogurt, it doesn’t seem to taste as good).
Pour the yogurt into a colander lined with butter muslin. Tie the corners of the muslin into knot and let the bag drain for 12-24 hours, or until the yogurt has stopped dripping and reached the desired consistency.
Remove the cheese from the bag. Add the salt and/or herbs to taste, if desired. I also add a little sugar/Splenda at this point.
Store in a covered container in the refrigerator for up to 2 weeks.


Yield:

About 8 ounces