Greek Yogurt Cheese
Strain Greek yogurt in a cheesecloth for a few days to make a healthy yogurt cheese! Creamy, spreadable, and packed with protein!
Bringing to you what is likely the simplest recipe I’ve ever made for this site. While everyone else is fervently laboring over each detail of their Thanksgiving meal, I’m just like…cheese. A bit analogous to my life at the moment. Like figuratively and because I’m literally moving to Holland, land of the kaas. So anyways, here’s some Greek yogurt cheese.
Even more simple than my culinary frame of mind at the moment? My utensils. I may have been a bit preemptive in selling all of my silverware, with three weeks still to go until I actually move. So aside from the two forks I’ve
stolen borrowed from my work, it’s all plasticware from here folks!
Making this yogurt cheese is as easy as straining your Greek yogurt! Spoon it into cheesecloth (or a few layer of paper towels), then placed in a strainer set over a bowl. Put the whole contraption in the fridge and let moisture drip out of the yogurt for a few days.
The result will be ultra thick and creamy Greek Yogurt Cheese spread that’s perfect for spreading onto bagels, crackers, or pizza!
Greek Yogurt Cheese
- 2 cups plain Greek yogurt 450 g
- 1 tsp olive oil 5 mL
- ¼ tsp salt
- Optional: more oil for storage
- Prep: Scoop Greek yogurt onto the center of a large cheesecloth or onto a few paper towels. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
- Strain: Set strainer over a large bowl and place a heavy can or two on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt.
- Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste.
- Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more