*These are directions to make your own yogurt cheese, if you want to do this instead of using another mild, creamy cheese that's on hand.
The night before making the Chocolate Torte, take about 3 cups of homemade yogurt and strained it in the fridge.
I use jelly bags for my strainers, and they work wonderfully.
As you can see, I tie them with their own draw strings to the shelves of my fridge above a bowl.
In the morning, I can easily remove the yogurt cheese from the bag and place it into a container for use as sour cream, cream cheese, ice cream, frosting…
The whey can then be poured into a glass jar to be used for soaking and fermenting.