Line a strainer with a double layer of paper towels. Set it over a deep bowl, making sure there are a few inches between the bottom of the strainer and the bottom of the bowl.
Scrape the yogurt into the lined strainer. (Keep the yogurt container to store your yogurt in after it drains.) Cover the top with plastic wrap and refrigerate at least 4 hours or overnight until the yogurt is very thick. You’ll have about 1 to 1 1/2 cups of liquid (whey) at the bottom of the bowl. Discard it or save it (it’s protein-rich) to use instead of water in recipes.
Scrape the thickened yogurt into the container and refrigerate.
Note: The longer you drain the yogurt, the thicker it gets. If you let it drain overnight you will end up with a very thick yogurt “cheese”. Add a few herbs, some salt and pepper and it can be turned into a low-fat herb-cheese spread.
Photo, recipe created, and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com