Yogurt Cheese
Published May 23, 1992
- Total Time
- 5 minutes, plus overnight draining
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Ingredients
1 quart low-fat yogurt
Nutritional analysis per serving
11 grams carbs; 32 milligrams cholesterol; 149 calories; 2 grams monosaturated fat; 2 grams saturated fat; 12 grams fat; 113 milligrams sodium; 9 grams protein; 11 grams sugar
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
- Step 1
Put the yogurt in a strainer lined with a coffee filter or cheesecloth and let it drain in the refrigerator overnight.
- 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.)
Private Notes