from the milk of my goats.
This nifty article is quite timely!
I've been really into Greek Yogurt this winter.
From The New York Times:
"Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.
A Recipe Secret Wrapped in a Towel
To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality."