Yogurt cheese is sometimes fondly referred to as “ yogo-cheese.” Choose yogurt that isn' made with gelatin. The gelatin acts as a binder and will not allow the whey to separate.

• Line a strainer with a coffee filter, using it as a sieve. (If you don' have a paper coffee filter, you can line a colander with paper towels.)

• Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.

• Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid.

• Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.