Yogurt Cheese

20
Servings
12h
Prep Time
0m
Cook Time
12h
Ready In


"This can replace cream cheese in many situations and is much less fattening. Can be served with pocket bread. Can be garnished with snipped parsley and Greek olives if desired. See also the recipe for Yogurt Cheese and Peanut Butter as well as Yogurt Cheese Dips."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (34.3 g)
  • Calories 20.1
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 1.7 mg
  • Sodium - 128.5 mg
  • Total Carbohydrate - 1.2 g
  • Dietary Fiber - 0 g
  • Sugars - 1.1 g
  • Protein - 3.5 g
  • Calcium - 37.5 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Line a strainer with double-thickness cheese cloth (or use a paper coffee filter).

Step 2

Place strainer over a bowl.

Step 3

Mix yogurt with salt and pour into strainer.

Step 4

Cover and refrigerate at least 12 hours.

Step 5

Discard the whey and unmold onto a plate.

Step 6

Step 7

Other options:

Step 8

Step 9

Roasted Garlic Yogurt Cheese

Step 10

Step 11

Wrap 1 large garlic bulb in a sheet of foil and roast at 400' F. 30 minutes or until soft. Squeeze out the garlic, mash until smooth, and stir into the yogurt cheese.

Step 12

Step 13

Spiced Yogurt Cheese

Step 14

Step 15

Stir in 2 teaspoons each of ground cumin and ground coriander, 1 teaspoon garlic powder, and ¼ teaspoon freshly ground black pepper.

Step 16

Step 17

Herbed Yogurt Cheese

Step 18

Step 19

Stir in 1 teaspoon grated lemon zest and 1 cup of mixed chopped fresh herbs--dill, basil, mint, cilantro, parsley, tarragon, chives.

Tips & Variations


  • Cheesecloth

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