Plain low fat yogurt/1-quart container of plain low-fat yogurt
1 Pint (low-fat)
Line a strainer with a double thickness of cheesecloth that you have rinsed and wrung out.
Place the strainer over a deep bowl.
Spoon the yogurt into the cheesecloth, and let it stand, covered, in the refrigerator for 8 to 12 hours or overnight.
Drain off the whey and use the yogurt cheese according to the recipe instructions.