Straining yogurt

Greek yogurt is basically really thick yogurt with very less water content in it and is available in the dairy section of the grocery store. If Greek yogurt is not available plain yogurt can be used. It will take more time to strain most of the water out of plain yogurt. So plan accordingly and leave the yogurt to strain for 2 – 3 hours (as soon as you get home or the night before you need it). Straining will go faster if you tie the cloth to a faucet or some similar feature and let gravity do the trick.

Cheese cloth or Muslin cloth should be used to strain yogurt. These are available for a $1/yard at any fabric store or supermarkets that have a fabric section. These can be reused. Simply throw them in the laundry after rising it to get rid of the cheese. Any thin cotton cloth can be used as long as it is thin enough to strain and thick enough to hold the yogurt. A muslin cloth will also find use in the preparation of paneer.