Yogurt cheese

Yogurt cheese

Yogurt cheese

Yogurt cheese photo 1
Yogurt cheese photo 2
Yogurt cheese photo 3


  • grated Parmesan cheese - 1 Tbsp
  • each: dried basil, oregano, Italian seasoning and thyme or marjoram, crushed, or 1/2 tsp - 1/8 tsp
  • carton plain low-fat yogurt no gelatin - 1 oz

How to make yogurt cheese:

Stir together yogurt and herbs; then stir in Parmesan cheese. Set a small colander or funnel over a bowl. Place a double layer of clean cheesecloth for cooking in the colander or funnel. Spoon yogurt mixture into cheesecloth-lined colander or funnel; cover and place in refrigerator for at least 8 hours or overnight (allowing yogurt to drain). Makes 8 (1 tablespoon) servings.

To Serve: Invert yogurt mixture carefully onto serving plate. Remove cheesecloth and discard liquid. Use cheese as a spread for assorted raw vegetables, crackers or bagels. May be stored, covered, in refrigerator for 1 week.

Per Serving: 22 Calories, 1 g. Fat, 2 mg. Cholesterol and 34 mg. Sodium.

Recipe categories: Breakfast, Condiments, etc., Cheese.

Yogurt cheese
Average rating: 3.1 of 5, total votes: 9
Cook. Time: PT4H
Total Time: PT4H

Cause of complaint:

Related ingredients:
sugar, eggs, milk, vanilla extract, salt, egg
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