• Cover a strainer with a clean cloth and place it on top of a dish.
• Pour yoghurt into the clean cloth, add salt and mix.
• Leave aside for 2 to 3 hours and stir every hour.
• When it’s thick enough scoop the thick yoghurt to an airtight dish and store in the fridge for a few days. 
• Now enjoy (Nooshe Jan)

You can use this yoghurt to make dip.