yogurt cheese is something i learned to make while living on Orcas Island. i resided at a little farm we called Wild's Edge with my brother, sister, and others at different times. led by Learner, my brother, we tried to follow the nutritional principles of the Westin A. Price Foundation in our household. fermented dairy is a big part of this practice.
yogurt cheese is made by straining out the whey from the yogurt, which leaves a much thicker, spreadable soft cheese, similar to chevre. try out various brands of yogurt and see how they compare. i recommend whole milk yogurt sourced from grass-fed cows. trader's point is the finest i've found, but is quite expensive. if you want to save some money, try making yogurt yourself from your choice of milk.
to make our yogurt cheese we have been using a cheese cloth in a small, stainless steel strainer set over a bowl. after a day or two (in the fridge or other cool place) the whey is put aside for other uses and the yogurt cheese is flavored or enjoyed plain. you can add any herbs or spices (a chopstick is sometimes used for mixing...) and the longer you let it sit the more flavor will be absorbed into the curds. i've been using an italian spice mix which is pretty tasty.
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