Combine all of the ingredients and mix well. Leave in a strainer to strain overnight. That's it. With 200 g of yogurt you'll get about 110 g of cream cheese. You can also add a few drops of lemon juice if you prefer.
You could also strain the yogurt first and then add the skim milk powder and salt. This method is good for using the whey in a different recipe (the photo shows steamed bread made with whey).
If you make steamed bread or bagels using the whey from Step 2, they'll come out very chewy.
Story Behind this Recipe
I saw this on TV or something, made a note of it, then I made this.
Apparently, using yogurt with raw milk is best, but I didn't know that so I just used a regular brand (called Bulgaria).