I have another batch of this brewing at the moment. When I made the first batch I left the salt out by mistake. It still worked fine, even though a lot of recipes say you need salt to draw the whey out, it came out very firm. So my latest batch is completely plain - to be tried as a quark/fromage frais replacement. I can't get quark locally, so if I run out it means a 20 mile round trip to get it. I can always get the 0% or 2% yoghurt at the local deli or Spar though, so as it seems to work without the salt I thought it would be worth a try - handy to have as a creamy dressing/mayo/the odd cheesecake(!) stand-by.
I do like playing with my food!