John Ash

Yogurt Cheese

Preparation info
    • Difficulty

      Easy

Appears in
From the Earth to the Table
From the Earth to the Table

By John Ash

Published 1995

  • About

This is a simple, relatively low-fat cheese (depending on the type of yogurt used) that is easily made. I recommend using a plain whole milk yogurt that is not too tart. Start with twice as much yogurt as you’d like to end up with. In other words, use 4 cups yogurt to make 2 cups yogurt cheese.

Method

Line a strainer with a double thickness of cheesecloth that has been well rinsed. Set in a bowl so that the strainer is suspended. Scoop the yogurt into the strainer, cover lightly, and refrigerate overnight or up to 2 days, depending on how thick you’d like the yogurt cheese