How to Make Yogurt Cheese

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Once, long ago in a house far away, lived an overweight woman. This poor woman felt grumpy and dowdy. She desperately wanted to feel young and alive again, so she joined Weight Watchers and learned to make yogurt cheese.

Yogurt Cheese

Yogurt Cheese

I’m sure you can guess who the overweight woman was, and while yogurt cheese wasn’t the only key to losing 40 pounds, it was certainly one of my favorite replacements for fattening dips, spreads, dressings and desserts. The texture is that of Greek yogurt, and the flavor has a slight tang. The longer you let it sit, the thicker your concoction will be.

Yogurt Cheese in the Colander

Yogurt Cheese in the Colander

How to Make Yogurt Cheese

1. Buy inexpensive cheese cloth, or you can use a very thin kitchen towel (I prefer cheese cloth)
2. Line a colander with your cheese cloth, and set the colander in a bowl.
3. Dump a large carton of low fat yogurt in the colander and cover with the cloth. Don’t be afraid to use the large container of yogurt. Believe me, you’ll use up all that creamy goodness before it goes bad.
4. Place the yogurt in the refrigerator for up to 12 hours to allow the whey to drain off. Test the consistency, and if you like it, remove the cheese to a container.

Creamy Yogurt Cheese

Creamy Yogurt Cheese

To get your creative juices flowing, here’s a few ideas as to how you can use your low calorie alternative to mayonnaise, cream cheese, and sour cream.

* To make mousse or ice cream, combine the yogurt cheese with your favorite fruit and whip at high speed in your blender or Magic Bullet. The result is a fluffy mousse that you can also freeze into a low calorie ice cream.
* Add fresh herbs, garlic and green onion to make a dip for crackers or crudité.
* Replace the cream cheese in your favorite no bake cheesecake or dessert recipe.
* Spread it on sandwiches in place of mayonnaise, or add it to canned tuna or salmon for a tasty sandwich.
* Don’t let it sit as long and use it as a replacement for expensive Greek yogurt. Top it with fruit, chopped nuts and a drizzle of honey for a delicious breakfast, or snack.

So there you have it – yogurt cheese. Even if weight loss isn’t your goal, give it a try. I promise you won’t be disappointed.

Happy eating!

The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

    • says

      Hi Connie, we moved this past year. That’s the only way I got my kitchen organized. You’d be amazed at what I found lurking in the back of cupboards and drawers!

  1. Tina says

    I love making it, made it a while ago with chopped cherries for a dinner party and it was the first dip that was finished… Got some in the fridge now for the week ahead. :-))

    • says

      What a great idea Tina. I’ll have to give that a try next weekend when I have family coming for dinner. Seems everyone is watching their weight these days. Enjoy your Sunday. :)

    • says

      Hi Terri – thank you for visiting. According to about.com they use fat free yogurt. I’m sure in my Weight Watchers days I used fat free as well to keep the points down. Now I use a low fat organic yogurt. I like the flavor better. Have a good Sunday!

  2. says

    I love yogurt cheese! I use it for appies all the time — it makes great cheese balls — just roll into balls, roll in your favourite herbs and drizzle with a little olive oil. Yum. Theresa

  3. Tonya Peele says

    Kristin – you’ve taken away my fear of making yogurt. I love the stuff – so now I have no reason not to make my own. Thanks!

    • says

      Thanks Sandi. I’ve managed to keep it off except for a few pounds here and there thanks to this blog. It keeps me on track for sure. Have a good week. :)

  4. says

    I always drain the whey from my yogurt now. It’s the only way I’ll eat it in fact. Lived in Teheran when I was 10 y.o. (Dad was stationed there) and their yogurt was made from sheep milk and goat milk. I found it vile and couldn’t eat yogurt for many, many years. But once I discovered Yo-Cheese, as I call it, a few years ago, I learned it’s the sharp taste of the whey that reminds me of Iranian yogurt and I CAN eat yogurt without throwing up now. It’s so creamy and tasty I just wish I’d discovered draining it off many years ago.

    • says

      I’ve wanted to try goats milk yogurt as I have family members with dairy intolerances and it can sometimes be tolerated by those folks, but I think I’ll pass now. Your Sofrito Mayo sounds delicious!

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