How I make it follows::
Place a sieve or strainer, that is lined with several layers of wet, wrung out cheese cloth, over a dish or pan large enough to collect liquid that will drain from the yogurt.
Place yogurt, preferably Mediterranean, Greek or Bulgarian style, into the sieve/strainer and refrigerate overnight or, until the yogurt has reached the consistency of soft cream cheese. Discard the yogurt water.
Spoon yogurt cheese onto a plate and mold into a mound shape. Using a spoon, make a well in the center of the mound. Fill well with the best quality of extra virgin olive oil you have available, allowing the oil to "overflow" a little onto the plate. Sprinkle with chopped fresh herbs ( I use Mint but you can use different herbs, Dill, Tarragon or other herb(s) of your choice) and serve with wedges of fresh Pita or Pita chips. ENJOY!