Yogurt Cheese

31 Reviews 4 Pics
  • Prep

    5 m
  • Ready In

    2 d 5 m
LISAMONIQUE
Recipe by  LISAMONIQUE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  1. Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
  2. 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.
  3. Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

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Reviews (31)

Rate This Recipe
Jessica53214
113

Jessica53214

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!

Clau
98

Clau

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.

IACBY
68

IACBY

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!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 29 cal
  • 1%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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