I use a bowl, cotton yarn (left over from making dish cloths) and cotton dish towels.
Line the bowl with the dish towel, and dump in the yogurt.
You don’t want to over fill them or they leak all over and the inside of the cream cheese doesn’t get dry enough. So I did two for my 1/2 gallon of yogurt. I tie them up with the yarn and hang from the handles on my cupboards. Nourishing Traditions shows a cute little picture with the ball of cheese hanging off a wooden spoon suspended over a pitcher, but we don’t have a tall enough pitcher, so this works for us.
After letting the whey drain out into the bowl beneath, here is the cream cheese about 6 hours later. My cooking schedule depends entirely on nap times and bed times, so I started this in the morning when the kids were playing happily and did the rest (just filling the jars with whey and dumping out the cream cheese) during nap time.
We keep both in the fridge, the cream cheese doesn’t stay fresh all that long so you’ll want to use it pretty quickly.