Chris Ainsworth of Saffron Mediterranean Kitchen in Walla Walla, Washington, told us how to make this ridiculously easy and versatile eastern Mediterranean cheese that tastes like a cross between sour cream and cream cheese. All you do is drain yogurt until it's thick and satiny. Mix it with a little olive oil and garlic, then toss with pasta or serve with bread for dunking. Keeps up to 1 week, chilled.