I often use this in recipes that call for sour cream or Greek yogurt. Sometimes I blend in some finely minced garlic, and use it as a spread on slices of bread. Or, I use it as a base for a veggie dip. Or even put a dollop on cake or gelatin in place of whipped cream for a low fat replacement.

Making Yogurt “Cheese”

Yield: Makes about 1 cup of \"cheese\"


  • 2 C. (500 ml) yogurt (plain or sweetened, low fat or whole milk--just make sure it doesn't use gelatin or whole pieces of fruit)
  • Cheesecloth, Handi Wipe, or fine-weave dishcloth or napkin
  • Clothespin


  1. Lay the cloth in a shallow bowl or pie plate. Pour in the yogurt and bring the four corners of the cloth together. Pin them closed with the clothespin.
  2. Hang over a bowl for several hours until most of the whey has dripped out of it. If you live in a warm climate, you may prefer to line a colander with your cloth and drip the yogurt into a bowl in the firdge.
  3. Once it's thick, gently fold in sweet or savory ingredients as desired to use as a spread or dip.



  1. 2-17-2012

    Will be giving that a try… I am so interested in eating healthier… Thanks again for the wonderful health suggestion

  2. 2-18-2012

    Will this work with zero fat Greek yogurt? ….and thanks for the tip on using with a fine weave cloth. If I have to go buy something special for these projects, I never try them.

    • 2-18-2012

      MaryAnn, I think this will work with any yogurt. Greek yogurt is already quite thick so I would check it after about two hours to see if it’s dried out enough to be like cream cheese. I’ve made it with low fat (1%) plain yogurt and low fat yogurt that was sweetened a little with natural (grape) sugar. Both were excellent.

  3. 7-4-2021

    After it’s done, for how long the cheese I can store in my fridge?

    • 8-1-2021

      You can keep the cheese as long as the date on your yogurt was, usually about 10 days max. Ciao!

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