Yogurt cheese is what's leftover after you strain yogurt through a mesh bag or a few layers of cheesecloth. It's a healthy alternative to sour cream and cream cheese and fun to make. You can mix yogurt cheese with grated cucumber and make tzatziki, roasted or raw garlic, fresh chopped herbs, spices, or whatever you like. Yogurt cheese is good on baked potatoes or as a dip with crackers and veggies.
Here's what you'll need:
1 mesh strainer bag or cheesecloth
1 large colander
1 large bowl
1 32 oz container non-fat plain yogurt
1 32 oz container non-fat plain yogurt
Put the colander on top of the bowl. Put the mesh bag or 3-4 layers of cheesecloth in the colander and scoop the yogurt into the mesh bag. Put the whole contraption in the fridge overnight.
In the morning, pour the excess liquid out of the bowl. About half of the yogurt will be liquid, or whey. If you use non-fat plain Greek yogurt for this recipe you'll have less liquid. Empty the yogurt cheese out of the mesh bag or cheesecloth into a bowl. You should now have something that looks like sour cream or cream cheese. In the photo, you can see the spoon is standing up due to the thickness of the yogurt cheese.
Your yogurt cheese is now ready to be used alone or with your favorite ingredients. After mixing ingredients to yogurt cheese, refrigerate it for a few hours to allow the flavors to blend. Enjoy your healthy yogurt cheese.
