How to make cheese from yogurt?

Tools: coarse woven cloth for straining, one holder, one container to catch whey, one piece of gauze.

Materials: one serving of full-fat plain yogurt (low-fat is fine, just slightly lighter in flavor), preferably unsweetened yogurt that you make yourself, not one with flavor additives. So that you can adjust flavors and uses later.

Place a filter cloth on the stand and a container to catch the whey underneath, shake the yogurt well and pour it into the filter cloth, cover with gauze to protect it from small insects. After 12 hours of settling, pour out the fresh cheese left on the cloth, mix in the sugar (if you put sugar in the yogurt, you don't need to put it in at this time), salt, and you can also add vanilla, pepper, pine nuts, hazelnuts, and so on, and mix it well and put it in the refrigerator to store it for a week, and eat it with bread or pasta, and also eat it in the mouth.

Hang the cheese in a cloth bag in a ventilated place to dry for two or three days is a layer of soft rind of soft yogurt. Drink the whey with sugar.