Summary: Karen Solomon, author of Jam It, Pickle It, Cure It, starts with 32 ounces of yogurt, which she strings up like an outlaw. Once the liquid has drained you're left with a tangy, spreadable cheese.
Summary: Karen Solomon, author of Jam It, Pickle It, Cure It, starts with 32 ounces of yogurt, which she strings up like an outlaw. Once the liquid has drained you're left with a tangy, spreadable cheese.