Yogurt Cheese

READY IN: 5mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a sieve with a coffee filter or cheesecloth.
  • Suspend the sieve over a deep bowl.
  • Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
  • When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
  • Discard the liquid in the bowl and refrigerate the yogurt cheese.
  • Use within 1 week, discarding any accumulated liquid before using.
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