ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Photo: Maren Caruso; Styling: Nissa Quanstrom
Total time 5 mins
Drain time 7 hrs
Yield Makes 3 cups (serving size: 1/4 cup)
Chris Ainsworth of Saffron Mediterranean Kitchen in Walla Walla, Washington, told us how to make this ridiculously easy and versatile eastern Mediterranean "cheese" that tastes like a cross between sour cream and cream cheese. All you do is drain yogurt until it's thick and satiny. Mix it with a little olive oil and garlic, then toss with pasta or serve with bread for dunking. Keeps up to 1 week, chilled. 


  • 32 ounces plain whole-milk Greek yogurt

Nutrition Information

  • calories 100
  • caloriesfromfat 69 %
  • protein 5 g
  • fat 7.7 g
  • satfat 6 g
  • carbohydrate 2.3 g
  • fiber 0.0 g
  • sodium 2.2 mg
  • cholesterol 13 mg

How to Make It

  1. Line a strainer with cheesecloth and spoon in yogurt. Set over a deep bowl, cover, and chill at least 7 hours or up to 24 hours to drain.