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Yogurt Cheese
Yield: 4 cups
Recipe © The Culinary Institute of America
Ingredients	Amounts
Plain Natural Yogurt (no pectin or gelatin added)	1 quart

Method
Place the yogurt in cheesecloth-lined sieve in a bowl deep enough to allow 1 inch between the bottom of the sieve and bottom of the bowl. Fold the cheesecloth over the top and place a small weight on the yogurt. Refrigerate and let drain overnight.