Yogurt cheese is the easiest cheese to make. It's more like a spread. It's not cheese you slice. Take the plain yogurt of your choice. I prefer Nancy's Non-Fat Plain. It's the thickest of the fat free yogurts I've tried. Plus, as you can see below, it's got all those good bacteria and no sugar. Plop some into a strainer lined with cheese cloth. You'll need a fine mesh cheese cloth and double up on the layers. Place the sieve/strainer/colander over a pitcher or pot or anything deep enough to hold what you're using.
Then you simply wait. Overnight is best. Once all the whey has drained, you're left with a cream cheese-like spread. At this point you can add all sorts of things to make it tasty or just leave it plain. To this batch I added some herbs from the garden. Mostly mint but also tarragon, rosemary and a bit of sage. A minced clove of garlic and some sea salt. Let it set in the refrigerator a while to soak up all the flavors. garlic, onion, cilantro, and salt. Use on toast, crackers, on tortillas to make a wrap, or as a veggie dip. Anything you want.