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Yogurt Cheese

About 6 appetizer servings
1 day 12 hours


Gluten Free No Added Sugars Vegetarian

Nutritional Facts Per Serving

3.97 g
4.98 g
0.02 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 57
  • Fat 2.25 g
    • Saturated   0.31 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   44 mg
  • Carbohydrate 4.98 g
    • Fibre   0.02 g
    • Sugars  
  • Protein 3.97 g
    • Vitamin A 0 %
    • Vitamin C 2 %
    • Calcium 12 %
    • Iron 1 %


Set a fine sieve over a bowl. Line the sieve with 2, layered 12" long sheets of cheesecloth. Spoon the yogurt into the cheesecloth-lined sieve. Grab and pull up the edges of the cheesecloth and tie them together at the top with string. Cover the sieve and bowl with plastic wrap, set in the refrigerator, and let the yogurt drain 36 hours, until like soft cream cheese in texture. Remove the yogurt cheese from the sieve and cheesecloth and set on plate, domed-side up. Drizzle with olive oil and balsamic vinegar, sprinkle with basil or oregano and salt and pepper, and serve.

Note: Liberté brand yogurt was used to test this recipe.

Recipe Options: For richer tasting cheese, make it with a yogurt with some fat content. The higher the fat content, the richer the yogurt cheese will be. Instead of basil or oregano, sprinkle the yogurt cheese with a mix of chopped herbs, such as basil, oregano, parsley and tarragon.

Serving Suggestions

Instead of the bread or crackers suggested in the recipe, you could serve the yogurt cheese with homemade crostini. To make them, set an oven rack six inches below your oven’s broiler. Preheat the broiler to high. Set 18 or more, thin baguette slices on a baking sheet. Lightly brush or drizzle them with olive oil. Broil the bread until lightly toasted, and they are ready.

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