Instructions

• Assemble tools: a large bowl, a colander that fits over the bowl, cheesecloth (or muslin/thin dish towel) or coffee filter, twine or string, and plastic wrap (optional). Chill the bowl and colander if you prefer cooler handling.
• Place the colander in the bowl so drained liquid will collect in the bowl.
• If using cheesecloth: cut an 18-inch square (or rectangle) and fold it to create 6–8 layers, then line the colander with the layered cheesecloth. If using muslin or a thin dish towel, line the colander with a single layer of the fabric. Do not use a thick kitchen towel (it will absorb yogurt). If using coffee filters, line the base of the colander with one or more filters so the bottom is covered.
• Spoon 2 cups plain yogurt into the center of the lined colander or onto the center of the lined cloth/filter.
• Gather the edges of the cheesecloth (or cloth/filter) up around the yogurt to form a bundle. Tie the top loosely with twine or string so the bundle is closed but not squeezed. Do not press or squeeze the bundle.
• If you used a single thin filter or very thin fabric, you may cover the exposed yogurt surface with plastic wrap (plastic touching the yogurt) before tying to reduce splatter and help even draining. (Do not add plastic if your bundle is already well wrapped in multiple layers of cheesecloth.)
• Place the whole setup (bowl with colander and bundled yogurt) in the refrigerator. Let the yogurt drain into the bowl below without squeezing.
• Check the drained liquid after 1 hour. It should be thin and slightly milky. If the liquid contains a lot of white clumps (yogurt solids), your cloth is too thin and you are losing yogurt; add more layers of cheesecloth or another filter and continue draining.
• Continue to drain until you reach the desired thickness: for Greek-style yogurt, strain about 10–12 hours up to 48 hours, checking the consistency every 12 hours; for labneh (yogurt cheese), strain about 48–72 hours. The longer you strain, the thicker the result.
• When the yogurt has reached your preferred thickness, remove the bundle from the colander, untie and unwrap it, and transfer the strained yogurt to a container.
• If making labneh, stir in 1/8 teaspoon salt (optional, or to taste) into the strained yogurt. Cover and refrigerate the finished yogurt or labneh until ready to use.