Place a colander over a large bowl or pot and line it with a cheesecloth or a clean kitchen towel. 

Add 32 ounces of Greek yogurt to the prepared colander lined with the cheesecloth or towel. Make sure the colander is large enough to hold the yogurt without overflowing. If you prefer a slightly salted cream cheese, you can add 1/2 teaspoon of salt at this stage and mix it in.

Fold the edges of the cheesecloth or towel over the yogurt to cover it completely.

Place a weight on top of the yogurt to help press out the liquid. You can use a heavy object like a can or a jar filled with water. The weight will help remove excess moisture and thicken the yogurt.

Let the yogurt sit in the colander over a bowl in the refrigerator for 8 to 12 hours, or overnight. This allows the whey (liquid) to drain out, leaving behind a thicker cream cheese-like consistency. You can also do this at room temperature, but be aware that the final product will be more sour as the yogurt will continue to ferment at room temp.

After the desired time has passed, remove the weight and carefully unwrap the cheesecloth or towel.

Transfer the thickened yogurt, now resembling cream cheese, to a bowl.

At this point, you can taste and adjust the seasoning by adding more salt if desired.

Store the Greek yogurt cream cheese in an airtight container in the refrigerator. It will continue to firm up slightly as it chills.

Your homemade Greek yogurt cream cheese is now ready to be used in a variety of recipes or enjoyed as a spread on bagels, toast, or crackers. Remember to use it within a week or so, and discard if you notice any signs of spoilage.

Start with homemade yogurt (I use this tutorial) and then put it in a flour sack towel, until it is very thick It goes through the stages of being greek yogurt and then ultimately greek yogurt cream cheese. With homemade, it is quite sour, so my favorite way to use it is sweetened.

Hang in pantry until all of the whey is strained out. I do this  by putting it in a flour sack cloth and hanging it with jute twine from a hook in my pantry. Make sure to put a bowl or pot underneath to catch the whey.