Recipe(tried): Yogurt Cheese

You make this yourself from good quality plain yogurt. Dannon brand is my favorite. Use a yogurt that does not have gelatin in it. This is simple to make.
You can buy special yogurt strainers for this but you can use a clean nylon stocking also.

Yogurt Cheese: Yogurt Cheese is a mild-flavored, soft-textured cheese that can serve as the basis for countless dips, spreads, desserts, and more. Made with nonfat yogurt, it is a boon to fat-conscious dieters. The cheese will keep for up to a week in the refrigerator, but an unopened container of yogurt will last a month or more, so you can make it as you need it. To make approximately 2 cups, use 2 16-ounce containers of yogurt.

Rinse and squeeze dry a large piece of cheesecloth. Double it and line a strainer with the cloth. Spoon the yogurt into the strainer. Fold over any excess cheesecloth to cover. Set the strainer over a bowl and let it drain overnight in the refrigerator. Scrape the cheese into a covered container. The final yield will depend on how much liquid there was in the yogurt.