Nonfat Yogurt Cheese

Notes: Do not use yogurt with gelatin; it will not drain. Improvise a drainer or buy one. Discard cheese with mold or soured aroma.

This recipe goes with Ricotta Cheesecake with Ginger and Kiwi, Very Low-fat Apricot Cheesecake, Cheesecake Cloud with Berries, Classic Creamy Cheesecake

Yield: Makes 1 1/3 cups (about 3/4 lb.) to 1 3/4 cups (about 1 lb.) cheese
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 0.0%
  • Protein: 24g
  • Fat: 0.0g
  • Carbohydrate: 23g
  • Sodium: 212mg


  • 1 quart (2 lb.) plain nonfat yogurt


  1. 1. Set a strainer or colander over a deep pan or bowl, supporting it so base of strainer is at least 2 inches above pan bottom.
  2. 2. Line strainer with 2 layers of cheesecloth or a clean muslin or linen towel. Dump yogurt into cloth. Enclose strainer and pan with plastic wrap to keep airtight.
  3. 3. Chill at least 24 hours or up to 4 days, pouring off whey as it accumulates. Shorter draining produces a moister cheese and more volume. Longer draining produces a thicker cheese and less volume.
  4. 4. Scrape yogurt cheese from cloth and use, or store airtight up to 9 days from when draining began. Drain off any whey that accumulates.
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