Place cloth in strainer in a larger bowl. Put yogurt on the cloth in the strainer. Let stand at room temp for several hours. When yogurt has started to thicken some, pick up cloth being carful not to squeeze the curds of cheese and tie with a rubber band. Attach yogurt cloth to a wooden spoon and let drip free from touching the bowl until all whey is out.
When finished transfer cream cheese to a bowl cover and fridge for up to 2 months.
The whey will be the yellow liquid. place this in a jar in the fridge, and this keeps for 6 months.