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Yogurt Cheese

Use cheesecloth, a loose-weave cotton material found in kitchenware stores and some supermarkets, to drain the yogurt so that it becomes firmer.

  • Servings: 12
Yogurt Cheese

Source: Everyday Food, June 2009


  • 1 container (17.6 ounces) full-fat or 2 percent Greek yogurt


  1. Place 2 layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add Greek yogurt and loosely cover with plastic wrap. Top with a plate that is at least 1 inch smaller than the inside rim of sieve and weight with a heavy can. Refrigerate 48 hours. Roll into balls (1 tablespoon each).


Reviews (1)

  • harvard44 27 Aug, 2010

    My mother and I have been making yogurt cheese for years with "regular" plain yogurt - it's a terrific substitute for sour cream on baked potatoes etc - and can be used just about anywhere you'd chose to have sour cream or even cream cheese. But we use an inexpensive yogurt strainer - sold at any kitchen store. An upright cylinder with a lid so you can place it in the fridge. Much easier than messing with cheesecloth, I think.

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