3 cups (7 deciliter) homemade yogurt, or store bought Greek-style yoghurt
This is a delicious cream cheese that anyone can make. May be flavored with fresh herbs, such as oregano, thyme or basil.
Transfer the yogurt to a cheese cloth and close tight with string. Hang in cellar temperature for 24 hours, over a bowl to collect the dripping water. Remove the cloth and serve with fresh bread, a pinch of salt and a splash of olive oil. Keeps for three days in refrigerator.