Making Yogurt Cheese

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April 20, 2010 by Flora Dawn

Yogurt cheese is simply yogurt that has been strained and is thick. Nowadays this is often referred to as Greek Yogurt, but from what I can gather, it is really not Greek nor a unique type of yogurt.

You can make yogurt cheese at home with store bought, or better yet, homemade yogurt. It is simple and requires  little attention. The consistency can vary, from that of a mayonnaise/sour cream texture, to that of cream cheese, depending on how long it is allowed to strain; and makes a great substitute for these dairy products.

I came across a Cuisipro Donvier Yogurt Cheese Maker designed specifically for making yogurt cheese on clearance and had to buy it; however cheesecloth or clean dish towel placed in a colander over a bowl will work too, no special equipment required! I have read that a dish towel works better than cheesecloth, so that is what I included in the directions.

Yogurt cheese can be used plain or flavored sweet or savory. With the consistency being variable, and the the additions nearly endless, yogurt cheese is certain to have many uses from baked goods to spreads and dips.

*I have had a few questions about what types of yogurt can be used. I have only used low-fat plain yogurt, but according to Dannon, the yogurt company, any yogurt not containing gelatin will work (the gelatin will prevent the water from separating). Dannon suggests you use low-fat or non-fat, plain, vanilla, coffee or lemon flavors. You can flavor it with anything you want after the yogurt cheese is made.

Yogurt Cheese after draining overnight in the fridge.

Yogurt Cheese

The yogurt will be reduced about in half during this process, so you can really begin with any amount that you desire. Store the yogurt cheese in a covered container for up to one week in the refrigerator. Use as mayonnaise or sour cream substitute or if thickened overnight, it can be used as cream cheese for cheesecakes and such.

  • 3 cups plain yogurt
  1. Place yogurt in a colander lined with a clean dish towel (the flour sack type). Twist the towel to gently squeeze out some of the liquid and set the colander over a bowl. Refrigerate for at least 2 hours. The longer the yogurt strains, the thicker it will get.
  2. To speed up this process slightly, you can twist the towel periodically.
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