1. Bring the milk to a boil. Add the yogurt and bring to a boil again. The milk will curdle.
2. Strain it through a double thickness of muslin and tie to the water faucet or some other place where it can drain for 1 to 2 hours depending on how dry, or moist, you want the curds.
3. For a more solid product, lay the muslin-wrapped curds on a board, weight heavily, and leave overnight. The solid curds can be cut into small squares and fried to a light golden brown color.
4. Crumbly or solid, the cheese can be used in sandwiches and salads.