Yogurt Cheese

Jane used to purchase yogurt cheese until a friend taught her how to make it. It's exceedingly easy. Jane presents the cheese topped with chopped fresh mint and served with sliced cucumbers and whole-grain crackers. You can also crumble it and serve it over a tossed green salad.

Yield: Makes 1 1/3 cups
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 1 (32-ounce) container plain yogurt*
  • Salt (optional)

Preparation

  1. Spoon yogurt into a colander lined with coffee filters or paper towels. Place colander over a bowl to drain; cover and chill 24 hours.
  2. Discard the liquid whey, and knead salt into yogurt cheese, if desired. Wrap in plastic wrap, and store in refrigerator.
  3. *Whole-fat yogurt makes a smooth, creamy cheese. Nonfat yogurt works equally well, although the texture is slightly grainy. Nonfat yogurt cheese was often used as a substitute for cream cheese before the advent of reduced-fat and fat-free cream cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Yogurt Cheese Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy