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Yogurt cheese in terracotta bowl on wooden table

Yogurt Cheese

Creamy, tangy yogurt cheese made by simply straining yogurt until thick and spreadable. It’s an easy homemade fresh cheese that’s delicious on sourdough, with herbs, or in sweet recipes.
Prep Time 10 minutes
Draining Time 2 hours
Total Time 2 hours 10 minutes
Serving Size 6 (1½ cups cheese)

Equipment

  • Cheesecloth or clean tea towel
  • Strainer or colander
  • Bowl to catch the whey

Ingredients

  • 1 quart (liter) plain yogurt, homemade or store bought
  • Salt (optional)

Instructions

  • Line a strainer or colander with cheesecloth or a clean cotton tea towel. Set it over a bowl or pot to catch the whey.
  • Gently pour the yogurt into the lined strainer and let it drain until it reaches your desired thickness. This can take about 1 hour for very thick yogurt or a few hours for thicker, spreadable yogurt cheese.
  • To speed up draining, you can tie the cheesecloth and hang it from a spoon placed across a bowl.
  • Once the yogurt cheese is as thick as you like, transfer it to a bowl and add salt to taste, if desired. Alternatively, transfer it directly to a clean storage container or jar.
  • Refrigerate until chilled before serving for the best flavor and texture.

Notes

  • 1 Quart (Liter) of milk will give you about 360 grams (12.6 oz) of yogurt cheese and 2 cups of whey.