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 two layers of cheesecloth or a clean linen towel. 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 yoghurt cheese and scrape from cloth. Can be stored in an airtight container for up to four days. Top with honey and nuts for a traditional Greek dessert.

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

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