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

Yogurt Cheese

Yield 2 cups
This cheese is simple to prepare and is good in marinades and dips. If you need a small amount of yogurt cheese and don't have a lot of time, use the quick-drain method: Spread about twice as much yogurt as you need cheese in a 1/2-inch thickness on several layers of heavy-duty paper towels; cover with additional paper towels, and let stand five minutes. Quick-drained yogurt cheese isn't as thick as this version, but it will do in a pinch.


  • 1 quart plain low-fat yogurt

Nutrition Information

  • calories 309
  • caloriesfromfat 22 %
  • fat 7.6 g
  • satfat 4.9 g
  • monofat 2.1 g
  • polyfat 0.2 g
  • protein 25.7 g
  • carbohydrate 34.5 g
  • fiber 0.0 g
  • cholesterol 29 mg
  • iron 0.4 mg
  • sodium 343 mg
  • calcium 897 mg

How to Make It

  1. Line a colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges of colander, and place colander in a medium bowl. Spoon yogurt into cheesecloth-lined colander. Refrigerate overnight. Discard liquid.

  2. Note: Nutritional analysis is for entire recipe.