Half a teaspoon should be ample for a 32-ounce container of yogurt. You can keep it in the fridge to drain the whey for anywhere between eight to 48 hours, depending on how thick you want it.

To make yogurt cheese (which can be used as a substitute for cream cheese or in cooking): Drain yogurt in a strainer lined with cheesecloth and leave overnight (cover the entire bowl, yogurt and ...

Stir in the drained chickpeas and season with salt and ... into shallow bowls and top with the merguez sausage. Spoon the yogurt over the top, sprinkle with the shredded mint and serve.