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Simple Yogurt Cheese

How to turn yogurt into a cheese spread
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Strained yogurt is also known as Greek yogurt or labneh. It is thicker and creamier than regular yogurt. Perfect for making dips or spreading on crackers. See the section above for how to customize this yogurt cheese recipe for Greek yogurt or labneh.

Ingredients

Units Scale
  • 2 cups of yogurt
  • 1/4 tsp salt

Instructions

  1. Line a strainer with two layers of fine cheesecloth. Pour in the yogurt and leave it to drain for 24 hours. If your house is warmer than 70F (21 C), then put the yogurt into the fridge while it drains.
  2. The whey is probiotic and healthy, so don’t pour it down the drain! See the notes for some ideas on how to use the whey.
  3. Scrape the strained yogurt into a container for storage. Stir in the salt.
  4. Store in an air-tight container in the fridge and use within two weeks. See the sections above for different serving options.

Notes

  • I recommend using homemade yogurt for the best flavor and consistency. Store-bought yogurt often contains thickeners, which won’t finish as nicely.
  • The whey can be added to smoothies, used for baking, or as a culture for other ferments. Here are my favorite ways to use up whey.
  • Cheap grocery store cheesecloth has a much looser weave than cheesemaking cheesecloth. If you plan on making lots of yogurt cheese, it’s worth buying a package of quality cheesecloth.

Nutrition

Find it online: https://www.fermentingforfoodies.com/yogurt-cheese-labneh/