5 small cups of whole milk yogurt
1 pinch of salt
5 small cups of whole milk yogurt
1 pinch of salt
Line a colander with 4 layers of kitchen paper towels
Place the yogurt on top
Position the colander over a bowl or saucepan so that the liquid can drain
Refrigerate for at least one day and check periodically to remove any liquid from the saucepan
Remove the yogurt cheese carefully from the paper
Transfer it to an airtight container
Add the salt and mix well
This yogurt cheese can be stored in the refrigerator covered for up to 4 weeks
Serves approximately 3 cups.
