Most yoghurt cheese is made from plain unflavoured yoghurt, but if you’re looking for something sweet, you can try making it from lemon or vanilla yoghurt. Spoon the yoghurt into a cheesecloth-lined strainer or a coffee filter, and set it atop a container to catch the whey. Cover with plastic wrap and refrigerate overnight, then discard the liquid that has drained into the container. The longer the yoghurt is allowed to drain, the harder the cheese will be. Refrigerate the yoghurt cheese in a covered container until needed. Use the cheese just as you would use sour cream or cream cheese.