Place four large layers of cheesecloth over a colander (leave plenty of overhang).
Pour yogurt mixture into center of cheesecloth. Lift sides of overhanging cheesecloth to form a pouch (some water will leak out from the yogurt and that is expected).
Twist the pouch until the yogurt forms a tight ball and tie into a knot. Hang in refrigerator for 3 days with a bowl underneath to catch excess water.
After 3 days, remove yogurt from cheesecloth and store into a container with a tight lid.
Serve with Aleppo pepper, dried mint, olive oil and fresh pita.
