Yogurt Cheese

I only use low fat or full fat yogurt to make this component: I find that when you make yogurt cheese with non-fat yogurt, the result is chalky. However, if you are used to the flavor of non-fat, it might be a viable and delicious alternative for you. Yogurt cheese is a terrific substitute for both sour cream and cream cheese in all the recipes in this book. I suggest you try it with other recipes, too.
Yogurt Cheese
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Cook time: 
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Serves: 2 cups yogurt cheese
  • 1 quart low fat or full fat plain yogurt
  • Muslin or cheesecloth
  1. Line a colander with muslin or cheesecloth. Place the colander over a large mixing bowl. Place the yogurt in the colander, cover and refrigerate at least 4 hours and up to overnight.
  2. Discard the liquid that has drained into the bowl. Transfer the yogurt cheese to a small mixing bowl and use as directed in recipe or cover and refrigerate up to 4 days.