1 quart plain yogurt
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.