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Home Eat Snacks

Greek Yogurt Cheese

4.91 from 11 votes
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By: Sarah BondUpdated: May 19, 2022 35 Comments

This post contains affiliate links.

Greek yogurt cheese on a plate with crackers and tomatoes
Greek yogurt cheese on a plate with crackers and tomatoes
Greek yogurt cheese on a plate with crackers and tomatoes
Greek yogurt cheese on a plate with crackers and tomatoes

Strain Greek yogurt in a cheesecloth for a few days to make a healthy yogurt cheese! Creamy, spreadable, and packed with protein!

Greek yogurt cheese on a plate with crackers and tomatoes

Bringing to you what is likely the simplest recipe I’ve ever made for this site. In that is has just one ingredient – Greek yogurt.

The concept is simple, strain Greek yogurt for a few days to remove most of the moisture, resulting in an ultra-creamy and spreadable cheese! Perfect as a spread, dip, or addition to your vegetarian cheese board!

This recipe is very similar to labneh, a fresh Middle Eastern Cheese. The only difference is that labneh uses regular yogurt, while we’re using Greek yogurt here. Greek yogurt has a different straining process that leaves it higher in protein, calcium, and with a slightly sour taste. So grab yourself a jar of Greek yogurt and let’s make some cheese!

Here’s what you’ll need

  • Greek Yogurt: Use store bought or make your own Greek yogurt. If needed, you can also use regular yogurt here.
  • Olive Oil: A dash of extra virgin olive oil gives this cheese a creamier mouth feel. It can be omitted if you’re avoiding oils.
  • Salt: Finally, a sprinkle of salt brings out the rich flavors!
Greek yogurt cheese on a plate with crackers and tomatoes

How to make yogurt cheese

Making this yogurt cheese is as easy as straining your Greek yogurt! Spoon it into cheesecloth (or a clean cloth), then place it in a strainer set over a bowl.

Greek yogurt in a strainer

Set something heavy on top (like a canned good) to help press out the moisture. Put the whole contraption in the fridge and let moisture drip out of the yogurt for a few days.

Pressing Greek yogurt cheese in a bowl with a can

The result will be ultra thick and creamy Greek Yogurt Cheese spread that’s perfect for spreading onto bagels, crackers, or pizza!

Thick Greek yogurt cheese in a bowl

I love to add a dash of oil, which brings a richer mouthfeel and flavor. I also highly recommend salt, which balances out the sour tones.

Thick Greek yogurt cheese with olive oil

Variations on this yogurt cheese

This Greek yogurt cheese is delicious on it’s own, but it can also be flavored up! Here are some ideas to get you started:

  • Herbs: Mix in fresh or dried herbs, like rosemary, thyme, or sage.
  • Premade Seasonings: Ready-to-go seasonings, like the Everything Bagel seasoning from Trader Joe’s, are great for flavoring this cheese.
  • Chive and Onions: Add a dash of onion powder and fresh or dried chives.
  • Mediterranean: Finely diced olives and roasted red bell peppers for a Mediterranean flavor.
  • 5 Ways To Flavor: You can flavor this yogurt cheese with any of these ideas from our flavored cream cheese recipes!
Greek yogurt cheese on a plate with crackers and tomatoes
Greek yogurt cheese on a plate with crackers and tomatoes

Greek Yogurt Cheese

4.91 from 11 votes
Prep: 1 day 10 minutes
Author: Sarah Bond
Calories: 38kcal
Servings: 10 servings
Print Rate
Make Greek yogurt cheese with just Greek yogurt! Creamy, spreadable, and healthy!

Ingredients

  • 2 cups plain Greek yogurt 450 g
  • 1 tsp olive oil 5 mL
  • ¼ tsp salt
  • Optional: more oil for storage

Instructions 

  • Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. 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 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 and it is thick.
  • 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. Add optional flavor variations (see notes).
  • 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.

Tips & Tricks

Variations: This Greek yogurt cheese is delicious on it’s own, but it can also be flavored up! Here are some ideas to get you started:
  • Herbs: Mix in fresh or dried herbs, like rosemary, thyme, or sage.
  • Premade Seasonings: Ready-to-go seasonings, like the Everything Bagel seasoning from Trader Joe’s, are great for flavoring this cheese.
  • Chive and Onions: Add a dash of onion powder and fresh or dried chives.
  • Mediterranean: Add finely diced olives and roasted red bell peppers.

Nutrition Information

Serving: 1serving Calories: 38kcal (2%) Carbohydrates: 1.8g (1%) Protein: 4.6g (9%) Fat: 1.4g (2%) Saturated Fat: 0.8g (5%) Cholesterol: 5mg (2%) Sodium: 115mg (5%) Potassium: 64mg (2%) Fiber: 0g Sugar: 1.8g (2%) Calcium: 45mg (5%) Iron: 0mg
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  1. candy says

    Posted on 11/24 at 8:46 am

    Love this. Plain on trying this as soon as holidays are over.

    Reply
  2. Hayli says

    Posted on 11/24 at 8:50 am

    Im going to have to try this. I always use greek yogurt in alfredo sauce to make it a little more healthy

    Reply
    • Sarah says

      Posted on 11/24 at 7:57 pm

      Greek yogurt is awesome as a sub for so many types of creams! I’ve never tried it in alfredo sauce but I bet it’s great!

    • Terrie Arasin says

      Posted on 1/1 at 3:16 pm

      After making this. How long will it keep in the fridge?

    • Sarah Bond says

      Posted on 1/1 at 9:06 pm

      About 1 week! 😀

  3. Jennifer Dodrill @ All-In-One-Mom says

    Posted on 11/24 at 10:36 am

    This sounds good, and unique! I will be trying this!

    Reply
  4. Kathryn With Going Zero Waste says

    Posted on 11/24 at 11:28 am

    This is so awesome! I am definitely going to make this. My Dad is a pilot. He always brings me a small wheel of cheese when he goes to Holland!

    Reply
    • Sarah says

      Posted on 11/24 at 7:56 pm

      Oh goodness, ask him to bring you back stroopwafels next time! They’re little waffle, caramel cookies that have a decent amount of love and magic baked into them. Like I’m pretty excited to be surrounded by all the Dutch cheese, but I’m WAY excited about the stroopwafels.

  5. Becki S says

    Posted on 11/24 at 3:20 pm

    This looks tasty and easy for both parties or if you’re snacking at home alone. Thanks for sharing.

    Reply
  6. Ana De- Jesus says

    Posted on 11/25 at 10:53 am

    This sounds like my idea of perfection. I love Greek recipes and they are so good for you too.

    Reply
  7. Anjali says

    Posted on 1/27 at 10:29 am

    Really simple method to make yogurt cheese, thanks for this useful information your articles really good for me. Thanks for making my life easier.5 stars

    Reply
  8. Karen Icenogle says

    Posted on 8/7 at 10:03 pm

    This is a genius recipe! Easy, healthy, and delicious! I am on a journey to reset my eating habinets and this is so welcome in my new plan! Thank you!5 stars

    Reply
    • Sarah says

      Posted on 8/9 at 9:24 am

      So happy to hear you’re excited about it Karen! 😀 Good luck with your habit resetting. It can be difficult but so worth it!

  9. C.L.D says

    Posted on 1/5 at 5:08 pm

    Sarah I don’t have cheese clothe but do have coffee filters?as possible substitute? Wish me luck.☺CinDe

    Reply
    • Sarah says

      Posted on 1/7 at 5:31 pm

      Yes that would work! 😀

  10. Kiki says

    Posted on 4/29 at 7:39 am

    This is amazing with some herbs mixed in too.

    Reply
    • Sarah says

      Posted on 4/29 at 5:09 pm

      Oooh nice tip, Kiki! 😀

  11. Sandy Worth says

    Posted on 4/18 at 2:26 pm

    I’m just making my first batch of Greek yoghurt, but now I wish I had made the full recipe ( I made half batch )
    I love Cream cheese and as I’m trying to keep to a keto diet it’s just right for me.
    After I’ve made the basic cream cheese from your recipe I am going to add chopped avocado, small amount of almost purée spring onions and a little 🌶 chili ready for a tasty dip. Thank you for the recipe. I hope you are enjoying living in Holland, my friends own a vegetarian group Restraunt.in Amsterdam and else where Called Poke Perfect lovely vegetarian food.

    Reply
    • Sarah says

      Posted on 4/20 at 11:31 am

      Yum that cream cheese sounds AMAZING! And I’ll have to look out for that restaurant next time I’m in Amsterdam, I love sushi bowls! 😀

  12. Mia says

    Posted on 5/13 at 7:09 pm

    I make “Labneh” like this all the time, totally a staple in my fridge, it’s absolutely delicious and feels more virtuous, hooray for probiotics, than cream cheese.5 stars

    Reply
    • Sarah says

      Posted on 5/13 at 11:14 pm

      Ah so awesome! I looove how rich it is like cream cheese! 😀

  13. Laurie says

    Posted on 5/17 at 9:26 pm

    I just heard about this and I am on my second batch. It is outstanding. I love it! Thanks for the add-in suggestions.

    Reply
    • Sarah says

      Posted on 5/18 at 5:54 pm

      Yay! Enjoy! 😀

  14. Tracy says

    Posted on 5/23 at 6:03 am

    Can this Greek yogurt cream cheese be used to make a cheesecake? Baked or no-bake cheese cake?

    Reply
    • Sarah says

      Posted on 5/25 at 6:15 pm

      Yep! You should be able to use it as you would any other Greek yogurt. I haven’t tried using it in cheesecake though, so you’d have to find a recipe for that. Probably no bake!

  15. Maggie says

    Posted on 1/14 at 12:36 am

    How long will it keep in the fridge with/without oil, please?

    Reply
    • Sarah says

      Posted on 1/14 at 4:27 pm

      About 3 to 5 days!

  16. Alisha says

    Posted on 2/2 at 12:20 pm

    Can you make this with fat-free Greek yogurt? Especially since I will be adding olive oil. I always strain the whey out of my Greek yogurt due to allergies for parfaits, but I always use fat free and have only strained it for a day.5 stars

    Reply
    • Sarah says

      Posted on 2/2 at 10:43 pm

      I think that would work! 😀

  17. Emily says

    Posted on 6/4 at 10:55 am

    I just made this for the first time and it’s great. Two questions. What is the serving size? 1 Tbsp? 2 Tbsp? More? I need to count calories. Also, do you use regular Greek yogurt or lowfat? Thanks for the great recipe!5 stars

    Reply
    • Sarah Bond says

      Posted on 6/6 at 11:13 am

      You can use low fat or regular Greek yogurt! And a serving is about 1 Tbsp. Enjoy!

  18. Gillian says

    Posted on 6/30 at 1:33 am

    Can I drink the milk I’ve stored my kefir grains in in the fridge?

    Reply
    • Sarah Bond says

      Posted on 6/30 at 1:05 pm

      Yep it should be fine, as long as there is no evidence of mold!

  19. Rhonda Dick says

    Posted on 1/31 at 12:03 pm

    Can this cheese be used to replace firm tofu in a vegan cheddar cheese recipe? I’m not vegan but looking for lowest fat things I can find. Thank you.

    Reply
    • Sarah Bond says

      Posted on 2/2 at 11:34 pm

      I haven’t tried so it’s pretty hard to say, but I think they would act pretty differently so leaning towards not using this as a sub.

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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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