Making strained yoghurt
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- Rinse a cheesecloth or tea towel well in cold water.
- Place the cloth over a large bowl and pour in the yoghurt.
- Tie the cloth closed and hang the resulting bag on a rack over a bowl in a refrigerated area.
- Leave suspended for at least 8 and up to 24 hours. The whey (liquid) will drain out, leaving a creamy, rich yoghurt that can be used as a base for sweet or savoury dishes.
- As a base for a dessert. Usually with vanilla, sugar and cream added.
- As the basis for a cold crème. Try adding black pepper, olive oil and garlic.