For every 1 cup yogurt, you will end up with roughly ½ cup yogurt cheese.

Line a strainer or colander with several layers of cheesecloth or a flour sack towel and set over a bowl. Spoon in:

Cover with plastic wrap and refrigerate until the consistency of cream cheese, 12 to 24 hours.

Discard the whey or save it for smoothies, baking, or marinades. Keep in the refrigerator for up to 1 week. Pour off any liquid that accumulates before using.