Mix yogurt with salt and set aside. Now, line a strainer with a cheese cloth and Scoop yogurt onto the cheese cloth. Bring up the sides of the cheese cloth and tie it tightly. Put a heavy item top of it. It will help to squeeze out the liquid.
Or you can scoop yogurt onto the cheese cloth. Pick up the sides of the cloth and tie it. Now you should have ball shaped cheese cloth. Then hang it and let drain. Place it in the fridge and leave it strain for 10-24 hours. If your want to have a sour taste yogurt cheese do not place the yogurt in the fridge just leave it in the corner of the kitchen in room temperature.
After 10-24 hours, unwrap cheese cloth. Discard the whey. Now, a thick piece of yogurt is ready. You may use your yogurt cheese in different ways:
For example: you may serve it immediately. Spread a portion of cheese on the bread, season with salt and pepper,
Add slice of fresh tomato and fresh herbs and make a delicious sandwich.
Sandwich is ready
You may make small cheese balls and place them in a jar. Cover the cheese balls with virgin Olive oil, add some basil leaves, black/green olives to the jar and store the jar in the fridge for about 2-3 weeks.
