Step 1

Preparation

Step 2

- Spread the cheese cloth over a medium-size colender.

Step 3

- Without stirring or breaking the Indian Curd (Yogurt), dump it into the spread cheese cloth.

Step 4

- Bring all the edges of the cheese cloth together and let the excess whey strain.

Step 5

- Hang it in the refrigerator so that it won't end up sour. And keep a pot under it to collect the whey.

Step 6

- After 6-8 hours, thick, rich & creamy Greek Yogurt is got.

Step 7

For 1 cup of thick Indian Curd (Yogurt), we will get around 1/2 cup of Greek Yogurt.

Step 8

Detailed photo recipe is at http://www.pinterest.com/pin/452471093783441226/