The yogurt, didn't yogurt. Will have to try that one again. But, the cheese was wonderful. I drained it in a bag for 10 hours and then put in the fridge. It turned out just like I wanted it to. Stiffer than cream cheese and it forms nice moist crumbles. Had it on toast with jelly on top for breakfast. Then Jeff and I had it on a salad at dinner last night. The flavor is very mild, no acid or sour taste. Next time I make it, I'm going to take half of it and not drain it as long to see what that's like. From what I've read, can't remember the source, in France this type of cheese is put in a soft goat cheese mold, looks like a 6 ounce tumbler with holes in it. The cheese is served up, still slightly warm, and probably drained for about 1/2 the time I drained mine. They serve it with croissants in the mornings.
I found another recipe for a modified mozzarella on the internet. You make the cheese like you would make mozzarella, but stop and drain it, before the last step in the normal recipes (heating and stretching). Looked good in the pictures.
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