Ingredients

• 2 tubs whole milk Greek-style yogurt — 32 OZ

Equipment

• A saucepan or pot
• A spoon
• A colander or strainer
• A large bowl
• Clean, food-safe cheesecloth or a fine-weave straining cloth

How to Make Fresh Cheese from Yogurt

1. Spoon the yogurt into a pot.
2. Heat the yogurt, stirring gently, until curds separate from the liquid whey. Cooking time 20 minutes at low heat.
3. Line a colander with the clean straining cloth and place it over a large bowl.
4. Carefully pour the curds and whey into the lined colander. Let the liquid drain into the bowl.
5. Gather the corners of the cloth around the curds and lift the bundle to allow more whey to drain. Draining time and conditions to confirm.
6. Unwrap the cheese and transfer it to a plate. The finished cheese should hold together while breaking into soft crumbles.