Question: To strain yogurt.
Options:
Pour the plain low fat yogurt into a large sieve lined with the muslin and sat over a deep bowl. Place this in the fridge for at least 24 hours, and you'll be left with a thick yogurt the consistency of soft cheese.
Pour the plain low fat yogurt into a large sieve lined with the muslin and sat over a deep bowl. Place this in the fridge for at least 24 hours, and you'll be left with a thick yogurt the    consistency of soft cheese.
Answer: Pour the plain low fat yogurt into a large sieve lined with the muslin and sat over a deep bowl. Place this in the fridge for at least 24 hours, and you'll be left with a thick yogurt the consistency of soft cheese.