Use yogurt with full fat content, don't deprive yourself of flavor by using 2-percent or fat-free yogurt. If Greek yogurt is not available, you can substitute with any yogurt providing that you strain it. To strain the yogurt follow these simple steps: Empty a 1 liter container of any plain, full fat yogurt into the center of some cheesecloth. Then place the 4 ends of the cloth together and twist. Keep twisting the ends so that you can squeeze the whey (liquid) out of the yogurt and into a bowl. Keep twisting and squeezing the yogurt until it comes to a slow drip. Knot the end of the twisted cheesecloth or tie it together with some twine. Place the cloth containing the yogurt in a strainer or a colander, and then place the strainer or colander over the bowl. Make sure it doesn't touch the bottom of the bowl so that the whey can continue to slowly drip. Now place the bowl in a refrigerator and allow it to drip for 3 to 4 hours. Remove from refrigerator and give it one more squeeze to strain out any stubborn liquid that may remain. Untie the cheesecloth and, with a spatula, place the desired amount of the now strained yogurt in a prep bowl. The strained yogurt should be at least as dense as sour cream. The remainder of the yogurt could be set aside for later use or just add some salt and herbs and you have homemade cream cheese. You can also reserve the whey to use for pickling (instead of vinegar), or for making anything from breads to beer.