Yogurt Cheese Recipe

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Yogurt Cheese
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Ingredients:

  • cheesecloth

Directions:

  1. Set a strainer lined with 2 layers of cheesecloth over a deep bowl.
  2. Make sure the strainer is suspended 2-3 inches off the bottom of the bowl.
  3. Pour in the yogurt and cover tightly with plastic wrap.
  4. Place in the fridge for 24 hours, up to 4 days, pouring off the whey as it accumulates.
  5. THE LONGER IT DRAINS THE THICKER IT WILL BE.
  6. This cheese will keep in the fridge up to 9 days from when the draining BEGAN.
  7. Use for cheesecakes, dips or sweet spreads, depending on what you add to it, like smashed strawberries for bagels, or smoked salmon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 133.78 Kcal (560 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 11.34mg 4%
Sodium 81.63mg 3%
Potassium 319.72mg 7%
Total Carbs 9.07g 3%
Sugars 6.8g 27%
Protein 22.68g 45%
Calcium 249.4mg 25%
Amount Per 100 g
Calories 59 Kcal (247 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 5mg 4%
Sodium 36mg 3%
Potassium 141mg 7%
Total Carbs 4g 3%
Sugars 3g 27%
Protein 10g 45%
Calcium 110mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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