• 2 Qts. Greek Yogurt, whole milk 
  • 2 tsp Kosher Salt
  1. Mix all ingredients together thoroughly.
  2. Place four large layers of cheesecloth over a colander (leave plenty of overhang).
  3. Pour yogurt mixture into center of cheesecloth. Lift sides of overhanging cheesecloth to form a pouch (some water will leak out from the yogurt and that is expected). 
  4. Twist the pouch until the yogurt forms a tight ball and tie into a knot. Hang in refrigerator for 3 days with a bowl underneath to catch excess water. 
  5. After 3 days, remove yogurt from cheesecloth and store into a container with a tight lid.
  6. Serve with Aleppo pepper, dried mint, olive oil and fresh pita.
John Minas