Bring the milk to a simmer and turn off immediately. Let cool to room temperature.

With a wire whip, beat in 2 tablespoons of yogurt into the milk until completely blended. Pour the mixture into a clean pint-sized jar. If you have a yogurt thermos, use that. Other wise, wrap the jar in two terry cloth dish towels. Place in and area that is not drafty. Allow 2 – 3 days for the yogurt to coagulate.

Line a quart-sized bowl with 2 or 3 layers of cheese cloth. I use a very ancient, thin cotton kitchen towel.

Pour or scoop the yogurt onto the cheese cloth. Pull up the four corners and gently twist. Tie the corners together as close to the yogurt as you can without actually touching it.

Suspend the bundle from a wooden spoon across the top of a large, deep, pan that can catch the liquid as it drains off the cheese. This may take between 24 and 36 hours.

Unwrap the cheese and put into a shallow bowl with t shape that you want. Refrigerate.