Yogurt cheese.

Yogurt cheese: Before you start, read through the recipe and {clean thoroughly with very hot water/run through the dishwasher/otherwise get as close to sterile as possible} all utensils to be used. Line a strainer with a few layers of cheesecloth, and drain: 2 cups whole milk yogurt, preferably without pectin over a large bowl. Let sit at room temperature for a few hours to drain completely. When most of the liquid has separated, tie up the cheesecloth around the drained yogurt and carefully twist the top up and tie ; you don't want to squeeze it much. Save the whey that has been drained off, if using for another recipe, in a clean mason jar, and put the bowl with the draining yogurt cheese in the fridge overnight. In the morning the yogurt should have drained enough that it has a spreadable, cream cheese or chevre consistency. I like to flavor mine with honey, black pepper, lavender, and a little salt, but salt is all you really need to make it taste good.