For savoury yogurt cheese:
Place a sieve over a bowl and line the inside with a generous piece of muslin or a new kitchen dish cloth. Pour the yogurt into the lined sieve and secure the cloth around to make a ball twisting the top to extract the liquid (whey) leave over night or longer squeezing and twisting occasionally. The longer it drains the firmer the cheese will be.
Try the savoury cheese on bagels with smoked salmon, micro greens and capers, avocado and ham, or vine tomatoes and basil
For sweet versions try strawberry or fruit jams or sliced banana and drizzle over honey. It’s great on scones or muffins and toasted fruit bread too.
Conversion: 1 metric cup = 250ml