making a lot of cheese! If you buy organic it will of course be more expensive, but probably still cheaper than buying organic cream cheese. Other posters have responded, but my own two cents to make it even easier. 1) Line a sieve or colander with a very clean tea-towel if you don't have cheese-cloth (squares of fine muslin). 2) I then tie the four ends together and hang it from somewhere, and let it drain for a couple of hours. 3) Then put it in something flat, put a flat chopping board on top, with something heavy for a few hours. A pot full of water will do. Then it can be cut up for frying, cooking etc. P.S. You can use it straightaway after sieving if you want soft cheese. This was my mum's quickest standby when we had unexpected guests for dinner. For e.g., fry cumin seeds, onion, garlic, tomatoes and seasonings, add freshly made cheese, heat through, and serve. Here's an easy one: 3 litres milk, one pot plain yogurt. Heat the milk till boiling and let it cool till luke warm. Add the yogurt, stir it well. Cover the pan with a thick towel to maintain the temperature and leave it for at least 6 hours. When it's thickened pour it into a sieve lined with a muslin nappy (previously cleaned and boiled but very preferably new!) and place it over a bowl to drain. (About ten hours). Stir in salt to taste and serve