Basic Yogurt Cheese Recipe
Yogurt cheese is sometimes fondly referred to as “yogo-cheese.” Choose yogurt that isnʼt made with gelatin. The gelatin acts as a binder and will not allow the whey to separate.
Serves: 8Hands-on: 5 minutesTotal: 1 dayDifficulty: Easy
- 3 cups plain yogurt (made without gelatin)
- Line a strainer with a coffee filter, using it as a sieve. (If you donʼt have a paper coffee filter, you can line a colander with paper towels.) Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
- Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.