Herbed Yogurt Cheese

November/December 1992

Your rating: None Average: 3.7 (12 votes)

Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.

"My husband & I really enjoyed this;It is a very light cheese,it reminds me of Ricotta Cheese, I spread it on some sandwiches & I'm going to make homemade Ravioli & try it in the filling:) "
Herbed Yogurt Cheese

Makes: 2 cups

Serving Size: 1 tablespoon

Active Time:

Total Time:


  • 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 1/2 teaspoon dried
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 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.

Tips & Notes

  • 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.


Per serving: 20 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 62 mg sodium; 6 mg potassium.

Carbohydrate Servings: 0

Exchanges: Free Food

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