Chiltepin Yogurt Cheese
  1. Line a colander with a clean dish towel and place the colander over a bowl.
  2. Combine the yogurt and salt in the dish towel and make sure the salt is mixed in well. Stir in the chiltepin.
  3. Remove the colander, bundle up the towel, and hang it over the bowl for 24 hours. Suspending the bundle from a kitchen cabinet over a bowl generally works well. If you’d prefer, bundle up the towel and place the whole set-up—colander resting in the bowl—in the fridge for 24 hours.
  4. After 24 hours, McKittrick places the finished cheese in a glass container so she can enjoy it visually and adds a layer of olive oil to the top to seal it. Cover the cheese and store in the fridge.