Yogurt Cheese

By Molly O'Neill

Total Time
5 minutes, plus overnight draining
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Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Two and a quarter cups
  • 1quart low-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

154 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 13 grams protein; 172 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.

  2. Step 2

    The yogurt cheese can be stored in the refrigerator in a closed container for up to 3 days. Serve on toast points with fresh mint. The cheese can be used as a base for myriad dips (see recipes below) or salad dressings, and can replace sour cream or cream cheese in most recipes. (Nonfat yogurt can be used, but the resulting yogurt cheese is chalkier and less acidic.)

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