Fresh Yogurt Cheese

Spread this tangy cheese on crusty slices of bread or serve to dip savory chips or vegetables. It has only 44 calories per serving!

1 users rated this recipe an average rating of 1.0
  • Makes: 6 servings
  • Serving Size: 2 tablespoons
  • Yields: 3/4 to 1 cup
  • Prep: 5 mins
  • Chill: 24 hrs
Rate me!

Fresh Yogurt Cheese
16 ounce carton plain yogurt or plain goat's milk yogurt*
teaspoons finely snipped fresh herbs (such as basil, thyme, oregano, marjoram, chervil, rosemary, or parsley) or 1/2 teaspoon ground spice (such as black pepper, white pepper, red pepper, coriander, or chili powder) (optional)
  1. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl.
  2. Spoon in yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid.
  3. Stir herbs or spices into the cheese, if desired. Store, covered, in refrigerator for up to 1 week.
From the Test Kitchen

Use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.

Nutrition Facts (Fresh Yogurt Cheese)
    Per serving:
  • 44 kcal cal.,
  • 2 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 40 mg sodium,
  • 4 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: