Fragrant, healthful, silky and luxurious with fresh mango or melon, peaches or berries, or a slice of cake, this Middle
Eastern drained yogurt “cheese” (an ill-fitting name) keeps well. You can add toasted pine nuts or slivers of almonds,
cubes of candied ginger, a drop or two of orange flower water—or serve it just as is.

2 cups (1 pound) plain yogurt, preferably whole-milk
“Greek-style” yogurt
½ orange, skin grated and juice squeezed (about 2 tablespoons)
2 tablespoons honey, or to taste
Fresh mint sprig for garnish

Set a paper coffee filter in a cone over a bowl and spoon in the yogurt. Let the yogurt drain in the refrigerator for 4
to 6 hours, overnight if you wish, until the volume is well reduced, even up to half. Use the whey for another purpose
such as the liquid in baking yeast bread, if you wish.

Put the drained yogurt in a small bowl and stir in the orange zest, juice and honey. Taste carefully for balance.

Makes about 1 cup.