New This Month

Easy Yogurt Cheese

Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.

  • Yield: Makes 1 1/4 cups

Source: Everyday Food, June 2004


  • 2 cups whole or low-fat plain yogurt (do not use nonfat)
  • 1/2 teaspoon coarse salt

Yogurt Cheese with Garlic and Chives

  • 1 garlic clove
  • 3 tablespoons fresh chives, finely chopped

Yogurt Cheese with Black Pepper

  • 1/2 teaspoon coarsely ground black pepper


  1. Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.

  2. Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.

  3. Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.

  4. WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.

  5. WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.

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