Greek Yogurt Cheese

Greek Yogurt Cheese

Make Greek yogurt cheese with just Greek yogurt! Creamy, spreadable, and healthy!
Course Dips, Sauces, and Salsas, Snacks
Cuisine American, Greek, Mediterranean
Keyword Greek yogurt cheese, yogurt cheese
Diet Gluten-Free, Low Carb, Vegetarian
Occasion Game Day, Thanksgiving
Time 60 minutes or more
Prep Time 1 day 10 minutes
Servings 10 servings
Calories 60kcal
Author Sarah Bond


  • 2 cups plain Greek yogurt 450 g
  • 1 tsp olive oil 5 mL
  • ΒΌ 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.


Serving: 1serving | Calories: 60kcal | Carbohydrates: 4g | Protein: 2.2g | Fat: 4g | Sodium: 111mg