One byproduct of my new found affection for homemade yogurt is that I have extra to try new things with it. My favorite is yogurt cheese. This is yogurt with the whey strained off. It isn’t really cheese but it tastes a lot like cream cheese, and is very easy to make.
First, find a strainer that isn’t made out of aluminum, and a bowl that it can fit into but doesn’t touch the bottom. Line the strainer with a clean cloth (I use a cloth napkin because they are easier to wash, and thus reuse, than cheese cloth). Pour the yogurt into the cloth, tie it closed and let the whey drain for 4-12 hours. The longer you let it sit, the thicker it will get.
You can then flavor it as you wish. I like to chop up herbs, a couple sun-dried tomatoes, and stir them in with a bit of salt and pepper. This is fantastic on fresh bread.
For more on my homemade yogurt making experiments: