Yogurt Cheese


  • 24 ounces unsweetened plain Greek yogurt (or dairy-free option containing live cultures, such as So Delicious coconut milk yogurt alternative)
  • ½ teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil


Line a mesh colander with a double layer of cheesecloth; hang the colander over a bowl so the colander doesn’t slip inside but rests on the rim of the bowl. Spoon the yogurt into the cheesecloth-lined colander; lay a plate upside down over the top of the colander as a cover and drape the hanging sides of the cheesecloth over the top of the plate. Place the bowl in the refrigerator for 8 hours, checking once or twice to empty the bowl so the draining whey doesn’t reach the bottom of the colander.


Transfer the strained yogurt, now the consistency of cream cheese, into a serving dish and drizzle with the olive oil and salt. Refrigerate, covered, until ready to serve.

Note: Serve with gluten-free crackers and fresh vegetables or as a topping on a baked potato. The yogurt cheese may be kept refrigerated for up to 7 days.

Makes 5 servings of ¼ cup

 131 cal., 9.8g fat, 3.6g sat. fat, 17.7mg chol., 295mg sodium, 6.3g carbs, 0g fiber, 4.7g protein