1kgfull-fat yogurtI used full fat sheep's milk yogurt
2cheesecloth squares30cm or a nut milk bag
colander and bowl
Place the colander in a bowl. Place the two cheesecloth squares/nut milk bag in the colander with the ends hanging over. Place the yogurt in the center of the cheesecloth/bag. Gather the ends gently and hold them up to form a pouch at the bottom. Tie the twine around the gathered ends just above where the yogurt is.
Place the bowl with the colander and yogurt under your kitchen tap or peg or hook (whatever you are using to hang it) and tie the open corners of the cheesecloth around it. Make sure your yogurt pouch is hanging over the colander and bowl to collect the whey and avoid making a mess. Leave this hanging for at least 5 hours.
Untie the twine around the pouch and scoop the hung yogurt into a jar. Use as required. Will keep in the fridge for up to three days (longer if you add sweeteners and flavourings)
The consistency of the yogurt after hanging for 5 hours is that of cream cheese. You can reduce the hanging time by a couple of hours to get a softer more pliant yogurt.