Begin by scooping your high-quality plain Greek yogurt onto a large piece of cheesecloth or a clean kitchen towel. Gather the corners of the cloth and secure them tightly, ensuring the yogurt is fully wrapped. Place this cloth inside a mesh strainer set over a bowl to catch the whey as it drains.

Transfer the strainer setup to the refrigerator for 1 to 3 days, allowing the yogurt to strain. For best results, place a heavy object on top of the wrapped yogurt to expedite the separation of whey. Check occasionally until the liquid stops dripping, indicating that your yogurt has thickened into a creamy yogurt cheese.

Once the yogurt is strained and has reached a thick consistency, carefully unwrap the cheesecloth and transfer the thick yogurt into a mixing bowl. Stir in olive oil and a pinch of salt, tasting as you mix to ensure it meets your flavor preferences. The yogurt cheese should be creamy and well-seasoned.

Shape your yogurt cheese by forming it into a cylindrical log and wrapping it in parchment paper or rolling it into smaller balls for easy serving.

To store your delicious yogurt cheese, place it in a glass jar and cover it completely with olive oil to enhance flavor and preserve freshness.