Homemade Philadelphia cheese

In a gauze type cloth, wet it with water and drain the water. Put the desired amount of whipped cream cheese or natural yogurt (I put two small tubs of whipped cream cheese) inside the gauze. Close and clamp. Put the gauze with the cheese in a strainer and underneath a bowl so that it releases all the water (try to keep the bowl deep so that it does not touch our cheese) and leave it in the refrigerator for a day. The next day drain a little and open and store in a tupper. You can add the spices you want, I added them before the beaten cheese. Very easy and very tasty!