yes. I do. I take plain low fat yogurt and put it in a strainer lined with an unbleached coffee filter and cheese cloth outside that so when I squeeze in the end the filter doesn't break.
You place the wire strainer on a bowl that will allow the excess water to drain. I usually do it overnight for at least 8 hours. Then you can squeeze it and form it in a ball. You can use it as a sprea dlike cream cheese, and more. I also do chopped herbs, garlic, fruit and more to create compound "butters" out of it for spread and such.
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