A highly probiotic spread to use like mayonnaise, sour cream or cream cheese. For mayonnaise consistency 2 cups yield 1 ½ cups; drain 10–15 minutesFor sour cream consistency2 cups yield 1 cup; drain 30 minutes For cream cheese consistency3 cups yield 1 cup; drain 6–8 hours
Colander lined with cheesecloth or (unbleached) coffee filter OR cheesecloth, butter muslin, nut milk bag or jelly/jam strainer OR extra fine bouillon strainer aka chinois
Cover loosely and strain-- use colander lined with cheesecloth or (unbleached) coffee filter OR-- hang in cheesecloth, butter muslin, nut milk bag or jelly/jam strainer OR-- place in extra fine bouillon strainer aka chinois Optional. Squeeze the bag/cloth with your hands to remove a little more whey.
Serve, refrigerate or use in recipeIt's possibly the curds may be a little lumpy. If so, right before using in a recipe, whisk until smooth.
How to Strain & Thicken Yogurt https://sallyzim.com/2019/02/25/yogurt-cheese/