Hung Yogurt: (Also Known as Yogurt Cheese)

This is the soul of barbecue marinades from Turkey to Bangladesh. Indians make it by tying and hanging fresh whole-milk yogurt in cheesecloth and allowing the whey to drain off (hence the name “hung yogurt”). In the West, we would use a yogurt strainer or strainer lined with dampened cheesecloth or a coffee filter. Save the whey for one of the yogurt drinks in the Thirst Quenchers chapter.