So here it is.
One of the wonderful things about this recipe is that it also makes... Greek Yogurt. If you haven't discovered the joy of Greek yogurt it is my personal opinion that you haven't lived. (Just sayin'...)
You Will Need:
2 cups full-fat yogurt (try and find one that does NOT have nonfat milk powder added--otherwise the Greek yogurt will be quite tart)
A tall bowl
A spoon that fits across your bowl
Makes approximately 3/4 cup whey.
To start, get out your yogurt. This is the kind I prefer.
Place your cheesecloth over your bowl, like so.
Pour in your yogurt.
Place your spoon across the bowl. Tie the cheesecloth around the spoon. They whey strains out the bottom. How long you allow the yogurt to strain for will determine whether you end up with Greek yogurt or cream cheese. If you allow all the whey to strain (around 6-8 hours), you end up with cream cheese. If you only allow part, you have Greek yogurt. I wanted Greek yogurt so I left mine for around three hours. Play with it. Find what you like.
Pour the whey into a glass jar and keep in your refrigerator. Stays good "technically" for six months. (Note: I have used year-old whey and it was still good.) Use for fermenting, adding to smoothies, or mixed with water and lemon juice.
And then, of course... Mmmm... Greek yogurt. Little Owl loves this stuff, too. I have been mixing it with sweet potatoes for her.