You can use dairy or non dairy yoghurt to make this cheese.  The non-diary does not firm up as  much as the dairy version.  When we made our last batch using a vegan yoghurt we added in some dairy sour cream, it made a huge difference.

Makes 8-10 servings

32 ounces/907g dairy or dairy-free plain full fat yoghurt
1/4 cup/2 ounces/57g full fat dairy sour cream (only if using non-dairy yoghurt)
3/4 teaspoon about 4g fine sea salt

Place the yoghurt (and sour cream if yoghurt is non-dairy) in a large bowl.  Add salt and whisk to combine well.
Place the yoghurt mixture into a clean cheese cloth.  Place the cheese cloth in a sieve and let drain into a bowl for 1-2 hours on the counter.  Place in the fridge for 10-34 hours (the vegan takes at least 24 hours).  Remove from cheese cloth and add herbs if you desire.  You now have a cream cheese like spreadable cheese.