Place the strainer on top of a bowl and line it with the towel, or cheesecloth, if you have some on hand. Spoon the yogurt into the strainer, making sure to bring the cloth up and around the yogurt, which will prevent it from spilling onto the counter. As the whey drips into the bowl, the yogurt in the strainer will firm and thicken. 2. If you don’t have a strainer, place the yogurt in a dishcloth and tie the towel around a wooden spoon. Rest the wooden spoon over a tall jar so the towel enclosing the yogurt is suspended in the jar. The whey will drip into the jar as the yogurt in the towel thickens.  Place everything to strain in the fridge.   3. The cheese should be ready in about 5 or 6 hours, but you can leave the bowl so the cheese drains for up to 12 hours, or longer. The longer it drains, the thicker the cheese will be. 4. When ready, transfer to a bowl or glass jar. Briefly mix to smooth out the texture, adding a little bit of whey if the cheese is too firm for your liking.

Refrigerate the cheese for up to a week.