Spread this cheese on crusty slices of rustic bread or use it as a savory chip or vegetable dip base.

1 (16 ounce) container plain yogurt or plain goat's milk yogurt*
2 teaspoons finely snipped fresh herbs: basil, thyme, oregano,
    marjoram, chervil, rosemary or parsley or
    1/2 teaspoon ground spice: black pepper, white pepper,
    red pepper, coriander or chili powder

Line a yogurt strainer, sieve or a small colander with three layers of pure cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a bowl.

Spoon in yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid.

Stir herbs or spices into the cheese, if desired. Store, covered, in refrigerator for up to 1 week. Makes 3/4 to 1 cup.

NOTE: Use a brand of yogurt that contains no gums, gelatin or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.