Warning: you might get obsessed.

The process is quite simple, as long as you have a cheesecloth. Okay I know okay. Who has the time to go buy a cheesecloth. WHERE do you even buy one (any cooking shop). But if you do go get one, or have one, it’s so worth it…

Promise.

PS: while I haven’t tried this yet, my mother has done this with a plant-based yogurt and she loved it. I believe it was Cocojune, plain.

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Ingredients

• Half greek yogurt
• Half goat's milk yogurt (harder to find)
  • Or fully greek yogurt if you can't find goat's milk. Or sheep’s.
• Salt
• Olive oil for topping

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For serving

• Lemon
• ...More olive oil
• Zaatar
• Salt
• A fruit
• Honey
• By itself

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Tools

• Colander
• Cheesecloth
• Two big bowls

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Directions

Alright alright. Grab your cheesecloth and take all the yogurt out of the fridge. In a bigger bowl than you think, mix all the yogurt together. Rn I aim for one tub of yogurt’s full, around 907g, so i split it down the middle, half of one yogurt (greek) and half of the other (goat’s or other tangy yogurt). It i also possible to only use Greek or similar.

Then throw in a good pinch of salt. Mix.

Now grab the cheesecloth and line a bowl with it. Once lined, drop the yogurt into the cheesecloth-lined bowl. Wrap it into a bundle. Put the bundle on a colander with another bowl underneath. Put in the fridge. I personally cover mine with yet a third bowl (ikr) that is the same size of the bowl that is underneath the colander and then i put a towel over both. Keeps things covered and more secure when it goes into the fridge.

Keep in the fridge and let drain for at least a full day but the longer it sits, the more it will drain. But also don’t forget about it! No more than a day and a half, let’s say.

Also feel free to check in on it, I do.

Once it’s drained, transfer it to a clean (sterile) container. I currently get rid of the whey/drained liquid. Top the container with olive oil so that it stays longer if you don’t plan on eating it right away. The oil will help it keep for a lot longer – let’s say a couple months. If you are going to eat it completely in the next couple weeks, though, this isn’t necessary. Place in container, then fridge!

I eat mine depending on the mood. Salty, with bread, with eggs, with honey, with olive oil pretty much always. YUM. I can go through this amount here in a ~week ish alone. With guests, this amount could go very fast, if not in 1 to 2 meals. If you want to make more (I don’t because tiny kitchen and space), then keep proportions similar, and simply use a bigger bowl.