Line a strainer with cheesecloth or a coffee filter and place it over a bowl. Put the yogurt in the strainer and refrigerate for at least 4 hours or overnight. The longer the yogurt drains, the thicker the cheese.
Garlic and Herb Yogurt Dip
Stir ¼ cup chopped dill, 2 tablespoons chopped parsley, and 1 tablespoon chopped roasted garlic into 1 cup yogurt cheese. Spoon into a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
Mustard-Dill Yogurt Dip
Stir 1½ tablespoons smooth Dijon mustard, 1½ tablespoons grainy Dijon mustard, and 3 tablespoons chopped dill into 1 cup yogurt cheese.