Put the yogurt in a fine sieve and place the sieve over a bowl.
Strain the yogurt over night in the fridge. I have a very fine sieve and don’t need to use any cheesecloth, but if your sieve is not fine enough, you might want to line it with muslin, a thin dish towel, cheesecloth or a paper towel. After 10-12 hours, the cream cheese should be ready, but you can strain the yogurt for up to 48 hours. The longer you’ll strain it, the denser and thicker the texture will be.
Scoop out the obtained cream cheese from the sieve in a bowl; you should have about 600 g of cream cheese and 200 ml of liquid (after draining for 8-12 hours). Mix in 2-3 tablespoons of your preferred oil; I suggest to use a neutral tasting oil if you’re going to use the cream cheese for sweet dishes.
Do not throw away the excess liquid that collects in the bowl, it tastes refreshing. I like to use it in smoothies or to add it to baked goods.