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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Turn yogurt into a soft, Boursin-like spread by draining it to thicken and then adding garlic and fresh herbs.

Reviews (1)

27 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 0
Rating: Unrated
This recipe looks delicious! I'm excited to see how it compares with the herbed farm cheese I currently make (http://bit.ly/herbedcheese). Thanks!