Yogurt Creme (Kathy Wilkins- Chelsea's mom)

Strain 1 quart of plain yogurt (I use a wire strainer lined with cheesecloth) for about 18-24 hours. You should strain out about 1/2 the volume...so you'll have about 2 cups of pretty firm yogurt cheese. Thin the yogurt cheese with milk (about 1/4 cup) a tablespoon or two at a time. It'll get nice and soft and fluffy. Then add about 1/4 of frozen OJ concentrate, vanilla to taste (I use a lot - about 2 tsp), and about 1 T honey (optional, to taste). You'll end up with about 2 1/2 cups of yogurt creme. My NOTE: I don't use milk to thin it, I use almond milk. You could use rice milk too. Then I get some blueberries and that pumpkin flax granola from Costco and layer it. YUMMY!