Line a strainer or small colander with cheesecloth, coffee filter, or a thin dishcloth. I use a fine mesh strainer without the additional layer. Set this contraption over a deep container or bowl (so that the whey can strain out the bottom without touching the yogurt).
Spoon the yogurt into the strainer and cover tightly with plastic wrap or a plastic bag and refrigerate until it has a cream cheese texture and about 1 cup of liquid has been released (at least 10 hours but up to 2 days).
Transfer the spreadable yogurt cheese into a clean container.
Notes
The whey is the leftover liquid and can be added to smoothies. The yogurt cheese will keep in the refrigerator in a closed container for about 1 week.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/02/10/strained-yogurt/