I frequently cook with yogurt cheese, also known as "Greek Yogurt", Lebneh etc. depending on the culture. It is basically your yogurt of choice (excluding one with gelatin in it, which binds the moisture) with the whey removed.
Here is a link to making it easily:
You can also buy a Yogurt cheese maker, which is what I have, as I don't like leaving things open to oxygen. Here is the one I use:
Recipes to follow.