Pour 32 ounces (1 quart) of whole milk yogurt (either store-bought or homemade) onto the cheesecloth.  

Take all of the edges of the cheesecloth and bring them together so that you have a bundle of yogurt. Use a rubber band to secure the cheesecloth around the yogurt completely.

Once you have your bundle secured, use one or two additional rubber bands to hang it from a cabinet or shelf over the mixing bowl so that the gravity helps drain the whey from the yogurt. It should only take about 20 to 30 minutes to strain a full cup of whey off of the yogurt but if you don’t have a full cup by this time, wait longer.

Once your whey is strained, you will be using it for the lacto-fermented lemonade.  You now have Greek yogurt in that cheesecloth! Simply pour/scrape the strained yogurt off the cheesecloth into a sealable container and enjoy it later!

In a sealable 1-gallon jar or jug, combine the whey, lemon juice and sugar. Add the water and stir very well to dissolve the sugar. Note that the probiotics in the whey feed off of the sugar, so you will need to adjust the amount of sugar to your personal taste. If you desire a sweeter beverage, use up to 1 cup of sugar, versus ¾ cup.

Seal the container and allow it to sit at room temperature for 2 days. A closet, shelf, or pantry works great for storage.

Transfer the jug to your refrigerator and drink chilled. You can store the lemonade in sealed flip-cap bottles for up to 10 days, or simply leave the lemonade in the sealed 1-gallon jug.