Step 1In a deep, heavy-bottom saucepan, heat the yogurt over low heat until it comes to a gentle boil. Continue to boil until the yogurt separates, about 15 minutes (you will be able to see the solid white curds separating from the yellowy liquid whey).
Step 2Remove from heat and very gently pour (or strain) off the whey. Place the soft cheese into a covered container and set it aside to cool. This makes 1 generous cup ayib. Refrigerate the cheese after using; it will keep, refrigerated, for up to 1 week.