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Ingredients
- 1 (8 ounce) container plain yogurt
- 4 tablespoons honey
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
Method
- Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth), and put it over a bowl.
- Pour all of the yogurt into the strainer. Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt.
- Put it in the fridge, and let it sit for 12-24 hours. Depending on how quickly the liquid drains (the liquid is called whey) it might be as short as 12 hours or as long as 24. For me it took about 14 hours.
- Put the yogurt in a smaller bowl or container. It should have the texture of cream cheese. Add the honey, cinnamon and nutmeg. Mix well.
