Line a fine-mesh strainer with several layers of cheesecloth (coffee filters or paper towels will also work). Strain full-fat plain yogurt in the lined strainer, set over a bowl to catch the whey, for 24 hours — covered with plastic wrap — in the refrigerator. The yogurt will reduce in volume by half and it will have thickened to a rich consistency similar to that of thick and creamy Greek yogurt.
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Makes a great base for dips