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.

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

For serving

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

Tools

• Colander
• Cheesecloth
• Two big bowls

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 is 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.