Line a sieve with cheesecloth and place it overtop of a bowl.

In another bowl, whisk together the yogurt until smooth and lump-free.

Carefully pour the yogurt over the cheesecloth in the sieve.

Transfer the yogurt, sieve, and bowl to the fridge and allow the yogurt to drain for at least 4 hours and up to 24 hours.

When the yogurt cheese has reached the desired texture, remove it from the sieve and store in a covered container in the fridge.

Yogurt cheese can be stored for 1 to 2 weeks, with low fat yogurt cheese having a slightly shorter shelf life than cheese made with whole milk yogurt.