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Line fine-mesh strainer with 1 basket-style coffee filters in a double layer of cheesecloth. Set strainer over large measuring cup or bowl (there should be enough room for about 1 cup liquid to drain without touching strainer).
Spoon yogurt into strainer, cover tightly with plastic wrap and refrigerate until yogurt has released about 1 cup liquid and has a creamy, cream cheese-like texture, at least 10 hours or up to 1 day.
Transfer drained yogurt to clean container, discard liquid.
Serve. (Yogurt can be refrigerated for up to 2 days.)
Variations- Add lemon zest and dill. Honey walnut- add walnuts, honey, and salt.