In one sentence, describe what the following article is about: . You may skip this step and start with store-bought yogurt for an even easier recipe. But if you'd like a recipe that involves fermentation, you can make an extra-thick "yoghurt cheese" from scratch. To do this, add the following steps to the recipe: Heat 1 quart (1 liter) milk to exactly 110F (43C) with the help of a cooking thermometer. Avoid UHT or ultra-pastuerized milk for best results. Stir in one packet of yoghurt starter culture, available from cooking supply stores and online cheese-making stores. Alternatively, use 2 tbsp (30mL) plain yoghurt with live active cultures. Instead of draining in the refrigerator as described below, let drain in a yoghurt maker for 1216 hours. This keeps the yoghurt around 100F (38C), encouraging bacterial fermentation. Line a colander with at least four layers of cheesecloth, and place the colander over a large saucepan. Spoon as much yoghurt as you like onto the cloth. You can tie the yoghurt up in the cheesecloth and hang it over a pot instead. The liquids in the yoghurt will drain away until you get a soft, cream-cheese like consistency. The longer you let the yoghurt drain, the thicker and more complex the cheese will be. Optionally, you can occasionally smooth out the "cheese" with a spoon for a creamier texture. Letting it drain at room temperature will speed up the process, but risks introducing harmful bacteria. Once the yoghurt is done draining, transfer it to a ramekin or bowl, using another clean cloth underneath. Cheesecloth will leave a beautiful printed pattern on the cheese, but you may use anything you like. Eat before it spoils, usually within a week or so. Optionally, stir in salt and herbs for a cracker topping, or sugar for a light dessert. You may discard the whey or use it as a substitute for milk in baking.
Summary: Make your own yoghurt (optional) Prepare a draining container. Refrigerate for 1248 hours. Store the cheese.

You'll need a clean toothbrush, two clean washcloths, a small wash basin or bowl, and a high efficiency laundry detergent. Spot cleaning is best if the whole stuffed animal does not require cleaning. You'll also want to spot clean if the animal is made of something delicate enough that you don't want to submerge it. Regular liquid detergent and liquid soap can work as well. Most cleaners that work on upholstery should work on your stuffed animal. You can make a good cleaning solution for your animal by diluting some dishwashing soap in warm water. Here, you want to use your hand to mix the detergent around the bowl, ensuring you have a proper mix of water and detergent. You want to get the cloth pretty wet, but not soaked. Using a circular motion, rub the entire stuffed animal down. Gently scrubbing any trouble spots. For a particular troublesome spot, use your toothbrush to scrub a little harder. Using your remaining washcloth, run it under cold water. Make sure you get the washcloth wet, but not soaked. In circular motions, wipe down the stuffed animal. You may need to wet the wash cloth a couple of times to make sure you are removing all the detergent from the stuffed animal. You should hang the stuffed animal out in the sun to dry or place it in front of a fan. If the stuffed animal is not suitable for the washer, it most likely can't go in the dryer either.
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One-sentence summary -- Get the necessary supplies. Apply a small amount of cleaner to the basin or bowl. Fill the basin or bowl with warm water. Dip the washcloth in the basin. Rinse the stuffed animal. Dry the stuffed animal.

Problem: Article: Chop the stems finely -- you'll be using in the stuffing. You should also scoop out a bit of the insides of the mushrooms with a spoon to make room for the stuffing. Place 3 slices of finely-chopped bacon, 1/2 cup of chopped onion, 1 finely-chopped clove of garlic, and the chopped stems together in a frying pan. Saute them together in 2 tbsp. of olive oil. Cook them until the onion is soft and the stems have softened. This should take about 3-5 minutes. Stir in 1 cup of shredded mozzarella cheese, 1/2 cup of soft breadcrumbs, 1/4 tsp. of oregano, and 1/4 tsp. of salt into the mixture. Gently mix the ingredients until they are all combined. Bake them for ten minutes -- long enough for the cheese to melt, but not long enough to burn the ingredients. Enjoy this delicious treat on its own or with a dollop of sour cream.
Summary:
Preheat your oven to 375F (190C). Remove the stems from 1 lb. of button mushrooms. Make the stuffing. Drain the olive oil from the mixture. Stir in the remaining ingredients. Place the stuffing in the mushroom caps. Place the mushroom caps on a cookie sheet. Bake them for 10 minutes. Serve.