Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom. Line strainer with 2 to 3 overlapping flat-bottomed coffee filters or cheesecloth. Pour the yoghurt into cloth. Tightly cover entire strainer and pan set-up with plastic wrap. Chill 24 to 48 hours, pouring off liquid as it accumulates**. Unwrap Greek Yoghurt and turn out into a bowl, and peel off the coffee filters or cheese cloth. Store in the refrigerator in an airtight container for up to four days.

Makes about 1 pound (16 oz.) Greek Yoghurt.

*Flavored yoghurt cheese can be used as a smear for bagels.

** Liquid whey can be used as a liquid substitute to add protein to recipes that call for milk. See our Cranberry Nut Muffins recipe.

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