If you haven’t experienced the wonders of yogurt cheese then you are in for a treat.  Yogurt cheese is so versatile that it could have a whole blog dedicated to itself and all the wonderful recipes that can be made with it.  It’s also as easy to make as boiling water!  You can start with non fat yogurt, regular plain yogurt or even goat’s milk or greek style yogurt.  The yogurt will drain in the refrigerator for at least 24 hours.  The longer you let it drain the thicker and creamier it gets.  The end product also has roughly HALF the calories of the original product.


  • 1 container yogurt (you can use non fat plain, 1 or 2% plain, goat’s milk or greek style)
  • 1 cheesecloth or finer weave towel


  1. Place the cheesecloth over a colander and dump the yogurt on top.  Yup, it’s that simple!

    Yogurt in cheesecloth

  2. Place the colander inside a larger bowl to catch the liquid.  Make sure that there is enough room between the bottom of the colander and the outside bowl for the liquid to sit without touching the bottom of the colander.
  3. Place in the refrigerator.
  4. I usually let my yogurt sit for 24-48 hour and I empty out the liquid every morning.  You only need to let it sit 24 hours before it’s ready to use but the longer it sets the thicker and creamier it gets.

Nutritional Info:

Nutritional info will vary greatly depending on the style and type of yogurt you use.


Yogurt cheese can be used in many ways.  Here are just a few suggestions:

  • Spread it over whole grain toast for a healthy morning breakfast
  • Mix it with some fruit for a snack or use it in a smoothie for a creamy flavor.
  • Mix in some fresh herbs (garlic, chives and parsley), roll it into a sausage shaped log, and present it to guests with crackers.
  • Sprinkle in some cinnamon and a bit of honey and it becomes a cream cheese like topping for toast or a wonderful fruit dip.
  • Use it in place of mayo (you would want to drain it for only 12 – 14 hours so that it is thinner like mayo).
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