You've gotten me thinking about my yogurt making years - when DS was little ~20 years ago. At the time, Dannon had an offer for a gizmo for making yogurt cheese - that you could use like cream cheese. I always regretted not sending for it. I thought lemon "cream" cheese sounded really good - esp for dessert recipes.
Anyway, I just did a search on Google & found this on the Stonyfield site:
How to make Yogurt Cheese
Simply place the filter on the rim of a quart size yogurt container or bowl. Pour the yogurt into the filter. Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese. Place in the refrigerator and allow to drain. Drain for 3 to 12 hours depending on the desired consistency. The longer it drains, the firmer the yogurt cheese will be. Draining overnight will give you a soft cream cheese-like consistency. Yogurt cheese should be stored in the refrigerator and will keep for about a week.
Plain yogurt is called for by most recipes but flavored yogurts can be used as long as it contains no fruit or gelatin. Stonyfield Farm yogurts contain no gelatin.
Never put yogurt cheese in the food processor and avoid vigorous mixing. For dips and spreads combine ingredients with a spoon or fork.
Of course, there were other places from which you could order something for $16 to do it.
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