tub and slowly "cut" the youghurt into 1" cubes, and let sit for 10 mins. Then line a colander with some cheesecloth, or use a "jelly bag, or some other fine cloth like a thin handkerchief or (so I'm told...) pantyhose! before lining the colander, put the cloth into some boiling water for a few minutes. Put the colander over a bowl and carefully pour in the yoghurt, then gather the corners and tie to make a bag. Hang this from something ( a cabinet door handle works for me) over the bowl and leave over night. The curds are now cream cheese, probably 15-20% milk fat, and ready to use. At this point, you can also salt and spice the cheese ( i like smoked paprika) to make dips etc. I can buy a big tub of greek yogurt (1.3kg) for $7 and make the equivalent of probably $20 of Philly cheese, minus all the additives. The collected liquid is, of course, whey, which you can use for doing some ferments/pickles. My mother used to make yoghurt. As a child, I recall our family kitchen always seemed to have muslin bags hanging around. We were made to drink the whey, which then was disgusting, but I reckon I'd like it now. Making kefir is actually the easiest, as it does its thing at room temperature, yoghurt needs 35C. You simply get store bought kefir, add some to fresh (full fat) milk at about 1:6, leave it out for a