Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 5 cm between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons.