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Yogurt Cheese

This creamy homemade cheese perks up bagels and sandwiches. See more

READY IN 2+ days

Yogurt Cheese

Read Reviews (30)

"A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients." — LISAMONIQUE

Ingredients Edit and Save

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Types of Salt

Garlic: Fresh Vs. Powdered

Original recipe makes 2 cups Change Servings

3 cups plain yogurt
1/2 teaspoon salt

1/2 teaspoon pepper
1 tablespoon minced garlic

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Directions

Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Kitchen-Friendly View

PREP 5 mins
READY IN 2 days 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 05, 2006

I love yogurt cheese. I use coffee filters instead of cheesecloth and it works just as well. I love to make yogurt cheese patties. Roll them in bread crumbs and pan fry them and serve them atop greens with a vinagrette. It makes an excellent salad!

—Jessica53214

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Most Helpful Critical Review

Aug 25, 2012

if you add Cucumber and Dill you have a traditional Greek salad called tzatziki.

—Alexandra

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33 Ratings

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Feb 12, 2007

Ohh~!! Nice way to make creamy cheese! Loved it! Although instead of waiting for the water to drain away I just poured the mix on a clean handkerchief placed on a strainer and twisted the cloth to manually drain it while watching TV. I just couldn’t wait for the two days. It was easy and not messy at all. I did this until there was no more water to drain. Just remember to wash your hands very well. You can instantly see how the cheese forms.

—Clau

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Jun 07, 2006

YUM! I changed things up a bit though... I didn't add anything to the yogurt, and since I didn't have cheese cloth, I used 2 paper towels. It worked great! After the yogurt cheese was made, I added chopped green olives! YUM! Also, the second time I tried this, I added chopped cucumbers, salt, garlic and dry dill. This is my new favorit recipe!

—IACBY

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Sep 02, 2008

This recipe got me on a yogurt cheese kick. I have been making my own yogurt from milk and store bought plain yogurt...organic, full fat, low fat, reduced fat, even vanilla flavored. Every bit of the yogurt cheese I have made has been delicious. I use coffee filters. I've gotten my friends very interested in making yogurt and yogurt cheese which we use for sour cream or continue on to the cream cheese stage. It's great in all recipes calling for those two items.

—Texana

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May 28, 2007

I love this. I've been making this for years. I use a mesh strainer with a coffee filter. I also use non-fat yogurt. I don't add anything to the yogurt before straining. I add garlic, dried veggies, and/or other spices to it after it's strained as I need it. This is especially good for dieters who need a non-fat alternative for dressings, dips, sauces, spreads, etc.

—kenandtab

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Dec 05, 2005

You can also use clean coffee filters instead of cheesecloth if there is none available to you. Just make sure you overlap the edges so the yogurt doesn't get through. Also, try using cheese without gum or gelatin because it can keep the curds and whey from separating.

—ARUSULA

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Jun 18, 2006

Not that I followed this recipe to the tee, however, I've been making yogurt cheese for some time. I also agree that you can use coffee filters/paper towels, etc. to strain the yogurt. I don't bother buying cheese cloth to do this. In any event, I also use the full fat yogurt vs low or non-fat variety. I use this "cheese" for many reasons from potato salad and so on. You can dress this up or down depending on what you are striving for in a recipe. I love it! I don't add the garlic unless I think it will go with whatever recipe I'm using it for or in. This is way better than using just ready made yogurt!

—CantHelpMyself

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Nutrition

Calories
29 kcal
1%

Carbohydrates
2.4 g
< 1%

Cholesterol
6 mg
2%

Fat
1.5 g
2%

Fiber
0 g
< 1%

Protein
1.6 g
3%

Sodium
94 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yogurt Cheese

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 29
Calories from Fat: 13

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 1g 5 %
Cholesterol 6mg 2 %
Sodium 94mg 4 %
Potassium 74mg 2 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0g < 1 %
Protein 1.6g 3 %
Sugars 2.1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 7 %
Iron < 1 %
Thiamin 1 %
Niacin 1 %
Vitamin B6 1 %
Magnesium 2 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.