It sounds a little more complicated than it is…it’s really not ‘cheese’ at all. It’s really just strained yogurt.
Why would you want to make it? It’s one of my secret little tricks for making recipes a little healthier and still full of flavor. I use it instead of mayonnaise and sour cream. I also use it in dips and salad dressings or spread it on toast.
Once the yogurt is strained, it’s thick, creamy, and has a tang similar to sour cream.
Let’s get started…
Set a fine mesh strainer in a deep bowl. Make sure that there’s enough room for the whey to drain out of the yogurt without it touching the bottom of the strainer.
Line the strainer with a double layer of paper towels. Start with two times as much yogurt. Once it drains, you’ll have half as much yogurt cheese. Put the yogurt into the strainer and smooth the top.
Lay a piece of plastic wrap on top of the yogurt.
To make the yogurt drain faster, set a flat plate on top of the plastic lined yogurt. Set a 14.5-ounce can on top of the plate. Put the entire bowl in the refrigerator for 2 -4 hours, or overnight.
When you remove the yogurt from the refrigerator, it will have separated into yogurt cheese and whey.
Refrigerate the yogurt cheese until ready to use. (I told you it was simple…)
Try yogurt cheese in any of these gluten-free recipes:
- Macaroni Salad from Book of Yum
- Carrot & Raisin Salad from SS&GF
- New Potato Salad from Miz Helen’s Country Cottage
- Cucumber & Red Onion Salad from Jenn Cuisine
Much love,
Amy
Annie @ Naturally Sweet Recipes
posted on August 31, 2011 at 10:35 am
I’ve been wanting to know how to make this! Awesome! And you’re right, so easy… Thanks!
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Cetelia
posted on August 31, 2011 at 11:20 am
While draining the whey from the yogurt does it require refrigeration?
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Amy @ Simply Sugar & Gluten-Free Reply:
August 31st, 2011 at 1:28 pm
@Cetelia, Yes – it says in the post to put the entire set-up into the refrigerator for 2 – 4 hours or overnight while the yogurt drains.
Hugs,
Amy
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Kristina Vanni
posted on August 31, 2011 at 1:34 pm
I used to do this all the time before Greek yogurt was readily available in grocery stores. Perfect for making Tzatziki!
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Amy Reply:
August 31st, 2011 at 1:43 pm
@Kristina Vanni, Yes…love Tzatziki. I was using Greek yogurt instead but for some things I like the milder flavor of strained yogurt. Plus, the baby is not loving Greek yogurt but I can tolerate strained yogurt.
Hugs,
Amy
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Kathi A
posted on August 31, 2011 at 1:41 pm
This is called labnie (sp?) in middle eastern recipes…it is also great on mujeddra (lentils & rice) YUM!
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Teresa
posted on August 31, 2011 at 2:18 pm
This looks so easy! Question though, did you use plain yogurt or could you use flavored? I like the taste of Vanilla yogurt. Can I use Walmart brand strawberry in the quart or do you use a certain brand. Is this a quart size or a pint size?
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Amy Reply:
August 31st, 2011 at 2:25 pm
@Teresa, I’ve only tried it with plain yogurt but I’m sure it will work with any brand or flavor. I used a quart of yogurt for this but you can use as much or as little as you’d like. Just keep in mind that it will reduce by 1/3 – 1/2 once it drains.
Hugs,
Amy
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Trish
posted on August 31, 2011 at 2:26 pm
Oooh, cool! Thanks for sharing. I cannot tolerate Greek yogurt. Even in my dips when it’s all jazzed up with herbs and salt…I can’t handle how tangy it is (I also detest sour cream). Maybe this will be a bit milder on my palate.
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Miz Helen
posted on August 31, 2011 at 5:17 pm
Hi Miz Amy,
I can’t wait to try your Yogurt Cheese in my Potato Salad, it will be so good! Thanks for the mention, as always you are so kind. Hope you are having a wonderful day and thanks for sharing this great recipe.
Hugs!
Miz Helen
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InTolerantChef
posted on September 1, 2011 at 7:02 am
This is great, I also do it with sheep and goat yoghurt. If I’m making any yoghurt based dip or dressing I do this at work too, it stops the mix from splitting and going slushy and the excess moisture doen’t interfere with bread bases or diluting flavours.
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Amy Reply:
September 1st, 2011 at 10:53 am
@InTolerantChef, Yes…exactly why one would want to make yogurt cheese.
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Cassidy
posted on September 1, 2011 at 7:58 am
Hi Amy,
Do you know if this works with dairy free yogurts? Specifically SO Delicious brand??? The dairy free yogurts tend to be runnier than the real ones… I might have to just try it and see. Thanks
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Amy Reply:
September 1st, 2011 at 10:52 am
@Cassidy, If you do try it, please come back and let me know what happens. If I was a gambling lady, I’d put my money on it working.
Hugs,
Amy
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Suz
posted on September 2, 2011 at 10:13 am
Hi Amy! I wonder are there any use/benefits to use the liquid/whey after you strain the yogurt? I use whey protein powder in smoothies, can this liquid be used in the same way? Are there health benefits that are being lost when you make yogurt cheese? Does it strip away all the protein?
Full of wonder….
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Amy Reply:
September 2nd, 2011 at 3:18 pm
@Suz, I really don’t know the answer. You might want to Google it. We’ve used the whey from ricotta cheese to make bread at school but I’ve always discarded the whey from yogurt cheese.
Hugs,
Amy
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Wine Harlots
posted on September 7, 2011 at 11:47 am
A quick and inexpensive way to make a topping.
I like to add savory herbs to the mix — perfect for bagels and breads.
Cheers!
Nannette Eaton
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anneliesz
posted on September 7, 2011 at 8:41 pm
Fantastic how-to Amy. I’m definitely going to try this maybe even with goat’s milk yogurt. Yum.
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Amy Reply:
September 8th, 2011 at 9:47 am
@anneliesz, That would be divine…you could mix some herbs in before straining and once the whey has drained away you’ll have a really flavorful dip or spread.
So good to hear from you, Anneliesz!
Hugs,
Amy
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Rachel B.
posted on September 13, 2011 at 3:45 am
To Suz: You can ferment using the whey that drains off the strained yogurt. Here’s a page to start you off. It looks very easy and so good for you!
http://www.culturesforhealth.com/cultured-condiment-recipes
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