1 pound Greek or other yogurt
- cheese cloth, strainer bowl
- Choice of flavorings: lemon zest, cinnamon, chive, parsley, orange zest, etc.
- Pinch or two of salt
To make yogurt thick and dry, more like soft cheese, we hang for 24 hours over a bowl to drain off excess liquid. Flavorings and salt may be added before or after hanging. If before, you may adjust afterwards but avoid a liquid flavoring at that point.
Yogurt cheese is a good condiment for meats, soups, and cheese boards. It spreads like a cheeseball.