- 2 cups Low-fat Greek yoghurt
- Line a fine-mesh sieve with a piece of cheesecloth and set it over a bowl.
- Spoon the yoghurt into the sieve, fold the cheesecloth over to cover the yoghurt, and refrigirate overnight to drain. Transfer the drained yoghurt to an airtight container and store in the refrigerator. It should keep as long as the expiration date on the yoghurt container