Barley malt syrup/24 recipes

Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.