I discovered a very tasty Labna cheese (cheese made from yoghurt) at our local deli. However at $14 a jar, it was too expensive to buy often. So after scouring the 'net I found some recipes, realised how easy it was, and haven't looked back since then.
First step, get a kilo of greek yoghurt - I make mine with my easi-yo, but you could buy it from the store or make your own using another yoghurt making technique. It needs to be greek or thick yoghurt though.
To the yoghurt I add a splosh (that's a technical cooking term!) of olive oil, the zest & juice of a lemon, and some thyme. Give this a good stir.
Next step is to line a seive with cheesecloth, muslin or a clean chux, and pour the yoghurt in. At this stage you can cover the yoghurt with the cloth then put a plate with a weight on it (eg a can) on top to press down on the yoghurt. You want to force the liquid our of the yoghurt. If it's warm where you are pop this in the fridge for a day or so.
I tie my cloth up into a ball and then hang it in the pantry as it's nice and cool there at the moment.
After a couple of days you just scrape the cheese from the cloth, roll into balls and store in olive oil. Sometimes I don't bother with this step and just scrape the cheese into a container and pop it into the fridge. It never lasts long as it's so yummy!
I add the liquid to the mash for my chooks so nothing is wasted.