Thick Yogurt or Yogurt “Cheese”

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

This tart, thick, creamy spread is particularly delicious when combined with the familiar Mediterranean flavors of garlic and olives, although it also blends well with pepper, marjoram, parsley, cilantro (fresh coriander), chives, or basil.


  • 1 quart Yogurt, chilled
  • ¼ teaspoon salt, or to taste


  1. Line a sieve with 2 layers of rinsed cheesecloth. Pour in the chilled yogurt (saving 3 tablespoons for starting another batch, if you plan to make more). Let drain for 1 hour.
  2. Tie the corners of the cloth together to make a bag. Suspend the bag over the sink or a bowl and let the liquid continue to drip out until the “cheese” is the desired consistency—usually