Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie tightly with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup in the refrigerator to drain for 24 hours.

Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.

Line a 4.5-ounce ramekin or small bowl with 4 layers of clean cheesecloth. Spoon the salted cream cheese inside, avoiding air pockets. Smooth the top, cover with a small circle of plastic from a cut plastic bag, then fold over cheesecloth edges and secure with another plastic wrap layer.

Cut a cardboard circle slightly smaller than the ramekin and place it on top of the plastic wrap. Add a small heavy object (e.g., can of food) to press and refrigerate for 2 days.