Place a large coffee filter in a large strainer. Pour yoghurt into the filter. Place in the refrigerator and allow to drain for about 8 hours or until it is the consistency of soft cream cheese. Add the condensed milk to the strained yoghurt and mix thoroughly.
Grease a baking tin or a glass baking dish (20cm round works well). Pour the mixture into the greased baking dish and bake at 180C for about 30 minutes, or until the mixture is firm and the top is lightly browned. Take out of the oven, and sprinkle almonds evenly over the top. Cool, and serve sliced into wedges at room temperature.
This was indeed simple to prepare and delicious to eat!
I used a calico bag to drain the yoghurt, and as I always buy Paris Creek, which is fairly runny, it was much reduced by the loss of liquid after about 16 hours... (Perhaps thicker yoghurts would lose less?)
There was a bit of liquid separated out after cooking (at the bottom of the dish); I don't know whether this is normal or whether I overcooked it slightly, having left it in about 45 mins.
Anyhow, it was delicious, and won't last long in our house! - 11 Sep 2011