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- In a large bowl stir the salt into the yogurt.
- Place the yogurt in the center of a piece of doubled cheese cloth or piece of soft cotton.
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.