Nonfat Yogurt Cheese

Makes about 1 1/2 cups


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1 quart plain nonfat yogurt (made without gelatin)


Line a colander with 2 layers of cheesecloth or 1 layer of muslin and set in a larger bowl, elevating the colander at least 1 inch from bottom of bowl. Spoon 1 quart plain nonfat yogurt (made without gelatin) into cloth. Seal bowl and colander with plastic wrap. Chill for 2 to 4 days, discarding the liquid whey as it accumulates. Use the cheese or scoop into a container and store airtight up to a week; freeze to store longer. Drain whey before using cheese.

Nutritional analysis per 1/2 cup.

Created date

May 2004

Nutritional Information

Calories 106
Protein 12 g
Carbohydrate 11 g
Sodium 106 mg