In a large bowl, mix together the yogurt, salt, and lemon juice. Line a sieve with three  layers of cheesecloth and place the sieve over a large bowl. Pour the yogurt into the  cheesecloth and set the bowl in the refrigerator for 8 hours or overnight, emptying  the liquid in the bowl as needed. 

If you’re not using it in a recipe, you can serve it on its  own. Top with a big splash of olive oil and additional seasoning and serve with pita.

Store in an airtight container in the fridge.

Recipe posted with permission from Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm.