Yogourt Cheese

This multi-purpose cheese is one you can make on your own with a minimum of fuss. It’s the perfect  low-fat substitute for other ingredients. 

Number of servings : 1 1/2 cups (375 mL)

Prep time:

Cooking time:

Type of meal : | Condiments | Condiments

Special diet : | Lactose-free | Low fat


3 cups (750 mL) natural-style unflavoured yogourt


  1. Line a strainer with cheesecloth or paper towel. Set it over a bowl.
  2. Place yogourt in the strainer. Cover with plastic wrap.
  3. Place in the refrigerator for a few hours or overnight. The longer it drains, the thicker it gets.
  4. Place yogourt cheese in a bowl and refrigerate. 

Bonnie says: Yogourt cheese is easy to make at home and is so versatile. You can eat it for a snack, cook with it, and use it in place of sour cream, cream cheese or whipped cream in many recipes. Be sure to use yogourt that does not contain any thickening or setting agents so it will separate when drained (natural-style yogourt).

Yogourt cheese can be sweetened with sugar, honey, maple syrup, or flavoured with vanilla, liqueurs or grated orange peel and used on desserts. Or use it as a spread or dip flavoured with garlic and herbs, smoked salmon bits and dill, diced veggies and black pepper.

The liquid that drains off the yogourt can be used for cooking rice or baking bread. I usually use 1 percent yogourt, but even fat- free will work well. (Store-bought yogourt cheese is usually made from full-fat yogourt). If you make yogourt cheese a lot, it is worth it to buy a yogourt strainer: a small, lidded box with a strainer inside. It holds 3 cups (750 mL) of yogourt and is nice and compact to store in the refrigerator.

Fran says: Yogourt cheese is lactose-free since all the lactose from the yogourt is in the drained liquid whey. Yogourt cheese is a rich source of calcium and protein.

Nutritional information: