For maximum flavor, use an aged cheese, such as bûcheron.
1/2 cup aged soft chèvre (goat) cheese
4 cups nonfat plain yogurt (made without gelatin)
How to Make It
Mash chèvre and mix it with yogurt.
Spoon the mixture into a yogurt drainer (or cheesecloth-lined strainer nested in a bowl). Cover the drainer (or wrap the strainer and bowl completely in plastic wrap), and chill overnight. For thicker cheese, drain up to two days.
Discard the whey (or blend it into smoothies - it's full of protein).
Scoop the drained cheese into a container and serve, or cover and chill up to a total of seven days.