2 cups plain, full-fat Greek yogurt
Place two layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add yogurt and loosely wrap the cheesecloth around it and tie it with a string.
Refrigerate for 24-48 hours depending on how firm you want the cheese to be. I measured 1/3 cup of whey after straining it for 24 hours.