How To Make Greek Yogurt Cheese
Making cheese at home doesn't have to be complicated! You can quickly learn how to make yogurt cheese using just a cheesecloth and a strainer. While it takes a bit of time to make, making cheese only takes a few minutes of hands-on work.
Servings: 10 servings
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.
Notes
Variations
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.
Storage: This cheese can be kept in the fridge for 5 days stored in the airtight container or jar of oil.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 1.8g | Protein: 4.6g | Fat: 1.4g | Saturated Fat: 0.8g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 64mg | Fiber: 0g | Sugar: 1.8g | Calcium: 45mg | Iron: 0mg
