How to make Curd Cheese

I’m going to use curd cheese in making cheese cakes. In order to save time I'm writing the method to make this simple cheese so that whenever u see the ingredient 'curd cheese' in the recipes, you don't freak out and know how to make it. 

Curd Cheese is simply made from yoghurt. I'll somewhere mention the amount of yoghurt in my recipes also from which you’ll get the required amount of curd cheese. Mostly the quantity becomes half.

Here goes the method:

• You need a muslin cloth, a big bowl, and a place to hang.
• Put the yoghurt into a piece of cheesecloth (or muslin) and tie it up from....say...the handle of your kitchen cabinet! ;) . Allow it to drip over a bowl for around 12 hours & if the curd is a little too soft, let it hang for another 6 – 8 hours: you’re looking for firm curd that’s not too dry or crumbly.
• Untie the cloth and remove the curd, scraping off any that sticks to the cloth & keep it in a covered bowl until you’re ready to use it.