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Yogurt cheese can be used as a low-fat substitute for cream cheese and sour cream in spreads, toppings, dips, and desserts, or anywhere else cream cheese or sour cream is called for. There are many recipes for yogurt cheese; basically, they all involve the straining of the liquid from fresh yogurt. Once the whey is removed, the firm yogurt solids that remain are called “cheese.”
Yogurt cheese can easily be made from low-fat or fat-free yogurt that is free of gelatin and thickeners.
While many yogurt varieties are widely available in natural foods, grocery, and specialty stores, yogurt cheese is not commercially available. You can make your own using cheesecloth or other common kitchen items, or purchase an inexpensive yogurt cheese maker.
Most yogurt cheese is made from plain unflavored yogurt, but if you’re looking for something sweet, you can try making it from lemon or vanilla yogurt. Spoon the yogurt into a cheesecloth-lined strainer or a coffee filter, and set it atop a container to catch the whey. Cover with plastic wrap and refrigerate overnight, then discard the liquid that has drained into the container. The longer the yogurt is allowed to drain, the harder the cheese will be. Refrigerate the yogurt cheese in a covered container until needed. Use the cheese just as you would use sour cream or cream cheese.
Yogurt cheese (nonfat), 1/2 cup
Calories: 126
Total Fat: 0.4g
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2003.