Garlic-Herb Yogurt Cheese

White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/4 cups cheese and 2 cups whey
Garlic-Herb Yogurt Cheese

Photography: Kate Mathis

Source: Martha Stewart Living, December 2012


  • 1 quart homemade yogurt or store-bought plain low-fat yogurt
  • 3 tablespoons finely chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground white pepper, or more to taste
  • Carrots and endive, trimmed, for crudites
  • Baguette slices, for serving


  1. Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.

  2. Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.

Cook's Notes

Yogurt cheese can be refrigerated, covered, up to 1 week.


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