The whey
drains out of the yogurt after 12 - 24 hours all by itself, leaving the cream cheese behind to be devoured.
Not exact matches
line a wire strainer with two layers
of clean paper towel, dump in the
yogurt, put on a pot in fridge for 4 — 5 hours to let the whey
drain out and you have a Greek
yogurt.
There is a traditional bulgarian salad with exactly the same recipe, it's called «snejanka», means Snow white To thicken the
yogurt we leave it in a nuts bag for a night to
drain all the liquid
out of it, it tastes amazing afterwards!