1Line mesh strainer with double layer of cheesecloth. Spoon yogurt into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
2In small bowl, mix basil, parsley, thyme, walnuts and pepper flakes until well blended.
3Spoon yogurt cheese into 1 pint-size wide-mouth glass jar. Sprinkle herb mixture over cheese. Drizzle with oil; sprinkle with salt. Store covered in refrigerator.