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!
I had big plans for Thanksgiving. Like real Thanksgiving and cyber-Thanksgiving here in my little corner of the internet. My real Thanksgiving plans involved a free turkey from my work, which then further involved learning how to cook said turkey. Well the free turkey fell through, and I’m just not about to go buy a turkey for little ole lonesome me. The plans for cyber-Thanksgiving involved cooking an array of healthy, new-age-y Thanksgiving dishes. But you know what takes a lot more energy than expected? Packing up your life and moving across the world. It’s the kind of overwhelming, daunting feeling that renders you completely incapable of peeling yourself off the couch after plopping down at the end of the day.
And so, ladies and lads, I bring 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!
Greek Yogurt Cheese
Make Greek yogurt cheese with just Greek yogurt! Creamy, spreadable, and healthy!
- 2 cups plain Greek yogurt 450 g
- 1 tsp olive oil 5 mL
- ¼ tsp salt 2 g
- Optional: more oil for storage
- 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.
- 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.
- 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.
- 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.
Helpful products for this Yogurt Cheese
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Hi, I’m Sarah! We’re working our way through the easy vegetarian kitchen, one ingredient at a time. Learn more and follow along!
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