Set a fine sieve over a bowl. Line the sieve with 2, layered 12" long sheets of cheesecloth. Spoon the yogurt into the cheesecloth-lined sieve. Grab and pull up the edges of the cheesecloth and tie them together at the top with string. Cover the sieve and bowl with plastic wrap, set in the refrigerator, and let the yogurt drain 36 hours, until like soft cream cheese in texture. Remove the yogurt cheese from the sieve and cheesecloth and set on plate, domed-side up. Drizzle with olive oil and balsamic vinegar, sprinkle with basil or oregano and salt and pepper, and serve.
Note: Liberté brand yogurt was used to test this recipe.
Recipe Options: For richer tasting cheese, make it with a yogurt with some fat content. The higher the fat content, the richer the yogurt cheese will be. Instead of basil or oregano, sprinkle the yogurt cheese with a mix of chopped herbs, such as basil, oregano, parsley and tarragon.