Components
- Three entire sugar-free yogurt containers, each weighing 170 grams
- Half a teaspoon of salt
- Three tablespoons of sugar
- vanilla extract as desired
Setup phase
- Place a fine, clean cotton cloth inside a sieve and set it over a bowl (alternatively, you can use two coffee paper filters cut in half).
- Combine yogurt and salt in a bowl, then pour it into a lined sieve. Place it in the refrigerator and allow it to drain for a minimum of 4 hours, during which the yogurt will expel whey and achieve the texture of a thick curd.
- After it has set, place the yogurt in a bowl and stir in the sugar and vanilla extract. Chill in the refrigerator until ready to serve. This recipe is perfect as a cake topping, alongside fruit salad, or for breakfast.
