- 3 cups yogurt (plain)
- 1 teaspoon salt
- In a medium bowl, combine yogurt and salt.
- Place mixture in the middle of a large cheesecloth. Bring the sides of the cheesecloth together, making a pouch. Tie the "pouch" with string or twist tie.
- Hang in the refrigerator for 12-24 hours with a bowl underneath to catch the whey. You can tie the pouch to a rack in the refrigerator and place a bowl on the shelf below to catch.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|