First make your yogurt when you run out of room in your fridge for all of your milk jars. This is 2 quarts.
Set your single fold diaper, cheesecloth, pillowcase, whatever inside of a colander.
Place your colander on another bowel & pour in your yogurt to separate your curd & whey. Leave in the refrigerator overnight.
The separated curd.
A handful of basil from your garden.
Cut the scape's from your garlic into tiny bits.
I like to chiffonade my basil. Layer your leaves from largest to smallest.
Pretend like you are rolling a basil cigar.
Chop the cigar into tiny bits.
Take a tsp. of salt.
A Tbsp. will cover the palm pads under your first 3 fingers, just for reference. I thought you were supposed to use a Tbsp of salt. Don't!
Peel, scoop out & chop half of a cucumber. Add a dash (dash!) of garlic powder. Mind that you double check your container to check you've opened the sprinkle side rather than the scoop side. I did not.
And you've got a batch of green cheese. I hope yours is not as salty/ garlicky as the batch in the picture. I added a whole cucumber to counterbalance the bite. It keeps for about a month & they fit in 8 oz. containers. I did another one w/ honey for a breakfast spread, you could add preserves or any other combination of herbs. This is just what we've got.