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.

Monica Bhide
Recipe by Cooking Light June 2005


Recipe Summary test

2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • Note: Nutritional analysis is for entire recipe.

Nutrition Facts

309 calories; calories from fat 22%; fat 7.6g; saturated fat 4.9g; mono fat 2.1g; poly fat 0.2g; protein 25.7g; carbohydrates 34.5g; cholesterol 29mg; iron 0.4mg; sodium 343mg; calcium 897mg.