Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.
Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).
Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
Variations: This Greek yogurt cheese is delicious on it's own, but it can also be flavored up! Here are some ideas to get you started:
Herbs: Mix in fresh or dried herbs, like rosemary, thyme, or sage.
Premade Seasonings: Ready-to-go seasonings, like the Everything Bagel seasoning from Trader Joe's, are great for flavoring this cheese.
Chive and Onions: Add a dash of onion powder and fresh or dried chives.
Mediterranean: Add finely diced olives and roasted red bell peppers.