OK, so now you know how to make yogurt. “Get to the cheese”, you say? Right on.
The next step in your cheese-making adventures is, naturally: yogurt cheese. This is also known as Greek Yogurt or Dahi (India) or Lebneh (Middle East) or Jocoque (Mexico). It has the consistency of a soft cheese, but the tart flavor of plain yogurt.
INGREDIENTS
4 cups fresh plain yogurt (store bought yogurts works as well, but why not make your own?)
DIRECTIONS
Let the yogurt come to room temperature (72F)
Pour the yogurt into a strainer filled with fine cheese cloth. (I’ve used a clean old white t-shirt. If you’re in the fabric market, look for a plain, fine meshed muslin fabric.)
Tie the corners into a knot and hang the bag over your sink for 12 to 24 hours, or until it stops dripping and reaches your desired consistency.
If your kitchen is colder than 70F, it will take longer.
We liked this consistency. It’s very similar to a thick cream cheese.
And we present to you: Our First Cheese!
From here you can add some kosher salt and/or herbs. We’ll be adding herbs and enjoying this cheese ball style.
How about making some tzatziki? Or strawberry gelato?
Fun
We actually do that a lot! It’s really hard to get cream cheese here and if you do find it, it’s way too expensive, so we made this to use in recipes and stuff 
The only problem (I learned the hard way) was that here, since it’s sooooo hot, you need to drain it in the fridge…. when the inside temp is over 100 F… well, it just spoils – it’s gross!
I’m not sure what we call it here though… Dahi just means yogurt… maybe they call this Dahi too… who knows
Fun post 
Are you going to make Paneer?
Yum! I’ve always wanted to try this!
Shorel & Sandra,
Just might work.
You’ll have Kurt inspired to try it. I can see it now…cheese bags curing throughout the house.
~~~Heather