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)
- 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.
- Spoon in yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid.
- 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