Ingredients

• 32 ounces plain full-fat yogurt
• 1/4 teaspoon fine grain sea salt

Directions

1. If you don't have a strainer like the one pictured above, don't worry, you can use cheesecloth in its place. Simply line a deep bowl with a double layer of cheesecloth.
2. Stir the salt into the yogurt and pour into the cheesecloth. Bring the cloth together into a bundle and secure with a string. Hang the bundle over a bowl (or wide pitcher), making sure the bottom of the cheesecloth is suspended in air (you don't want it sitting in the liquid). I used to do this by securing the bundle to a wooden spoon. Cover the whole contraption, and refrigerate for at least 24 hours, but go longer if you like - it's all about personal preference. Much of the liquid will drain out and the yogurt will thicken.
3. Remove from the cloth and proceed with one of the above suggestions.