Once you make your yogurt pour it into a cheesecloth-lined colander. Use about a quart of yogurt. Let it set all day or overnight until the whey drains off and the yogurt becomes a light, creamy cheese. Use at once in place of cream cheese or refrigerate it for up to a week. You can also freeze it for up to 6 months or so. It has never lasted that long in our house! Use as you would regular cream cheese.
You can also combine three cups of yogurt, three tablespoons of honey, and one teaspoon vanilla or grated orange peel. Stir until smooth. Pour into a 9 inch pie pan with or without a shell. Chill 24 hours before serving. You can add favorite fruit toppings for extra flavor and decoration!