Yogurt Cheese: Whey too Easy NOT to Make


One 16 oz. container of Greek yogurt with live active cultures (homemade works well, as does any fat content)Thin cotton towel or cheesecloth, Cold plastic drink container with tight fitting lid

Directions: (This seriously takes about three minutes total)

  1. Open the container of Greek Yogurt and plop the yogurt onto the thin towel or cloth.

2. Gently twist the cloth a little around the yogurt and then pinch the edges of the cloth around the top of the container so the yogurt is swinging inside the cloth about halfway down.

3. Pinch the cloth into place with the lid.

4. Pop in the fridge for 24 hours.

5. When the cloth is removed, there will be whey liquid on the bottom of the container (whey) and cheese inside the cloth.

6. The whey can be eaten, or used in fermenting other foods, or simply put down the drain.

7. The cheese can be seasoned or put in a covered container to use at a later date.

I love yogurt cheese. It is thick and creamy like cream cheese, but tangy like yogurt.

I made a batch of yogurt cheese yesterday. It is a very simple process.

Various flavors can be added to it…everything bagel, capers, olives, garlic or onion are simple choices to add to the yogurt cheese. However I experiment often and am always coming up with new ideas.

Yogurt cheese can replace cream cheese in many instances.

I like to keep my yogurt cheese for fresh occasions rather than baked goods so none of the precious bacteria are killed during heating, but this is a personal choice. It often is a healthy spread for bagels or sandwiches, but can be a great snacking alternative to junk snacks as well.

Yogurt as we know is packed full of amazing friendly bacteria. Unless one is making his or her own yogurt, the friendly bacteria is killed along with the nasty bacteria in the American pasteurization process. Some yogurt companies are conscious of that fact, and introduce healthy bacteria into the yogurt after the pasteurization process. If bacteria is added back into the yogurt, it will be noted on the label as “live” and/or “active” cultures. Sometimes only two cultures are added back in. However a good brand of yogurt will add six or more back into the yogurt. Homemade yogurt, is still superior, sporting twelve or more strains of friendly bacteria. It is simple to pick up a container of yogurt at a store, but many people, including myself if time permits, opt to make their own yogurt simply so they can receive the optimum benefits of yogurt.