I recently revisited Herbed Yogurt Cheese (Suzma) by making two changes. First, I started with Ryazhenka which is less tart than conventional yogurt. Second, I thought that sometimes previous batches of Suzma were not thick enough, so I decided to take advantage of my cheese press to press the curd after draining it. Here is what I did. The final product was very much like commercial Boursin.
2-1/2 cups whole milk Ryazhenka
1 scallion, finely chopped
1 clove garlic, finely chopped
1 dill frond, finely chopped
Salt (~1/4 tsp.)
and pepper )~1/2 tsp.) to taste
Drain the yogurt in butter muslin for about 15 hours, at which time it will have a consistency similar to cream cheese. (About 7 oz. of whey drained off.) Then put the curd in the butter muslin into a cheese mold and press lightly. (I pressed for 15 minutes at 4 lbs. and then for about an hour at 8 lbs. (About another 2 oz. drained off or was absorbed into the butter muslin.)
Put the cheese curd and the flavorings into a medium bowl and mix with a fork until evenly mixed. Test for seasoning and store in the refrigerator.