Fresh Yogurt Cheese
- Prep Time 0:05
- Cook Time refrigerate overnight
- Estimated Cost $2.00
- 6 Comments
I don’t know why more people don’t make yogurt cheese. It’s so simple and the result is so tangy and fresh-tasting. Yogurt cheese is a wonderfully versatile food—equally delicious with fresh herbs, spread on crackers and bread or drizzled with honey and fresh strawberries. It’s also a great substitute for cream cheese—whether in a cheesecake or spread on a bagel.
- 2 cups plain yogurt (whole milk yogurt is best but light or nonfat will work) $2
- Place a #4 coffee filter inside a pint glass. Pull the edges up and over the rim of the glass so that the filter is suspended inside the glass. Use a rubber band to secure the edges of the filter on the outside of the glass. Fill the filter with the yogurt and cover the top with plastic wrap. Refrigerate overnight.
- Discard the liquid that will drain into the bottom of the glass. Scoop the resulting yogurt cheese into a bowl and use however desired.
- Makes about 1 1/2 cups yogurt cheese.