Mix the yogurt, salt, and pepper and let drain, refrigerated, for 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl. There must be space underneath the sack to allow the whey to drain.
Divide the cheese into 2-ounce portions and place on parchment-lined trays. Allow to drain and dry uncovered overnight, refrigerated.
Combine the remaining ingredients to make marinade. Add the cheese, and marinate 12 to 24 hours before serving.