yogurt preparation:

1. place a strainer or colander or filter over a container.
2. place a thin cloth or muslin cloth or cheese cloth over a strainer.
3. add fresh yogurt on the cloth.
4. make a knot and hang it for 2 hours.
5. after 30 minutes squeeze of excess water.
6. preserve excess water for making channa from milk.
7. once done remove cloth and keep aside.

milk preparation:

1. In a heavy bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
2. Reduce the heat to medium. Add the extra water from yogurt.  Continue stirring constantly.
3. Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happens within a few minutes.
4. Pour it on a sieve with a cheesecloth over a large bowl. Pour the curd mix into the sieve. Wash with cool water.
5. Let it strain and hang for one hour.
6. remove from cloth and keep aside.

making cream cheese:

1. Transfer yogurt and channa to a blender and blend until yogurt and channa have come together and are totally smooth and creamy. It will take around 3-4 minutes.
2. Add salt and taste. Add more if you want more flavor.
3. pour it again on cheese cloth. make a knot and hang it for 48 hours in refrigerator.
4. once done remove from cloth and make any kind of cheese cake.