Line a strainer with a double layer of cheesecloth or a coffee filter.
Place the strainer over a deep bowl to allow the whey from the yogurt to drip into it.
Spoon the yogurt into the strainer.
Place the strainer with the bowl in the refrigerator and let the yogurt drain for 14 to 24 hours or until thickened.
Discard the whey and transfer the yogurt cheese to a container.
Cover and store in the refrigerator.