Fresh Cheese Mold

• 1 quart (1 liter) Greek-style yogurt
• ¼ cup (60

Line a colander with the cheesecloth, set it over a bowl, spoon in the yogurt, and leave to drain, at least 3 hours or overnight in the refrigerator. Bring the cream just to a boil in a saucepan and then leave it to cool.

Transfer the drained yogurt to the saucepan of cooled cream, and add the brown sugar, honey, butter, and saffron. Heat very gently, whisking until the sugar is melted