SHEEP’S MILK yogurt is sweeter and creamier than cow’s milk yogurt. Drained regular yogurt is a good approximation. I never discard the slightly sour but very tasty liquid left in the bowl after draining the yogurt; it adds flavor to vegetable stews and stocks. Keep it in a jar or, better yet, freeze it to use when you need it.
Line a strainer with cheesecloth and set it over a large bowl. Add the yogurt, cover with plastic wrap and let drain overnight in the refrigerator.
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