Recipe Image

Herbed Yogurt Cheese

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.”


    • 2 cups yogurt cheese, (see Tip)
    • 2 scallions, trimmed and minced
    • 2 tablespoons chopped fresh parsley, plus additional leaves for garnish
    • 1 tablespoon chopped fresh basil, or ½ teaspoon dried
    • 1 clove garlic, minced
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
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