Yogurt Cream Cheese

Layer 3 pieces of cheesecloth in a strainer. Set the strainer in a deep plate, and spoon your yogurt onto the cloth. The plate will catch the liquid as it starts to drip out.Fold the cloth around the cheese, and tightly tie it at the top to form a ball. Tie this ball to a long spoon, and hang it in a large jar, pitcher or deep bowl. Place the whole thing in your fridge, and leave it for 24 hours.Line a small container of your choice with several layers of cheesecloth. Press the cheese into the container, folding the top of the cloth over the cheese. Place plastic wrap on top of the cloth, then cut a circle of cardboard to rest on top of the cheese. Place a heavy object (I use a canning jar filled with water) on top of the cardboard, and return to the fridge for 2-3 days.Carefully un-mold the cheese, turning it onto a serving plate and removing the cloth. Serve plain, or with a topping (like roasted garlic and chives, or drizzle with honey and sprinkle with crushed pistachios and serve with apples as a dessert).