Instructions

1. Add one tablespoon of non-fat milk solids to one cup of full-fat yogurt. If the yogurt is not thick, enough add more milk solids, at the rate of one teaspoon at a time, until the yogurt reaches the desired consistency.

2. Remove the whey by straining the full-fat yogurt through the cheesecloth. Place two layers of cheesecloth in a large sieve and add no more than two cups of yogurt at a time. Place the sieve in a large bowl, put it in the refrigerator for a few hours and allow the whey to drip from the sieve.

3. Place a coffee filter in a smaller sieve. Add two cups of full-fat yogurt, place the sieve into a bowl and place it in the refrigerator. Wait two or more hours, check the yogurt's consistency and either allow more of the whey to drain or put the strained yogurt in an airtight container.