* Do not be tempted to use Greek yogurt for this recipe. It will not drain properly and the resulting consistency will be off. It’s also recommended to use whole milk and not 2%, 1% or nonfat.
* For 24 ounces, use ½ teaspoon Kosher salt and for 32 ounces, use ¾ teaspoon Kosher salt.
* Beyond the yogurt and salt, the quantities are suggestions.