Goat Milk Yogurt “Cheese”

Ingredients

1 quart plain Meyenberg Goat Milk Yogurt
¾ tsp kosher salt
Cheesecloth

Directions

Pour yogurt into a medium-sized bowl, add salt, and stir.

Line another medium-sized bowl with cheesecloth, add salted yogurt mixture.

Take all corners of cloth and tie, so that it makes a small bundle.

Place bundle in strainer, and place strainer over bowl to catch extra liquid.

Place in fridge for anywhere from 4 to 12 hours (or overnight).

After your desired amount of time, remove the “cheese” formed in the cheesecloth, and add to your favorite pasta dish or spread on crostini for a shareable appetizer.