Yogurt Cheese

Ingredients

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

Directions

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

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/snacks-appetizers/yogurt-cheese/