By draining the liquid whey out of yogurt, you can make a "cheese" with the texture of soft cream cheese. Here it's turned into a savory spread with dried herbs. Avoid using regular yogurt containing additives like modified food starch, vegetable gums or gelatin; these thickeners inhibit the release of the whey. Serve this with crusty French bread or crackers. Source: EatingWell Magazine, October 2020

Rux Martin


Ingredient Checklist


Instructions Checklist
  • Line a colander or mesh strainer with two layers of cheesecloth and place in the sink. Pour in yogurt. After 15 minutes, transfer the colander to a large bowl. Cover and refrigerate for 24 hours.

  • Gathering the edges of the cheesecloth together, squeeze out any remaining liquid.

  • Divide the yogurt cheese into 4 rounds, shaping patties with your hands. Place in a wide, shallow bowl. Combine oil, garlic, parsley, dill, basil, rosemary and thyme in a small bowl and pour over the cheese. Let stand at room temperature for 30 minutes; then cover and refrigerate overnight.

  • Let stand at room temperature for 30 minutes before serving.


To make ahead: Refrigerate yogurt cheese (Steps 1-2) for up to 1 week.

Equipment: Cheesecloth

Nutrition Facts

41 calories; total fat 2.2g 3% DV; saturated fat 0.3g; cholesterol 1mg; sodium 80mg 3% DV; potassium 78mg 2% DV; carbohydrates 3.1g 1% DV; fiber 0.1g; sugarg; protein 2.3g 5% DV; exchange other carbs; vitamin a iu 54IU; vitamin c 1mg; folate 5mcg; calcium 59mg; ironmg; magnesium 6mg.