Yogurt cheese is a creamy, spreadable cheese that is versatile and oh so simple to make requiring only one ingredient and a little bit of time!
We love to make homemade cheese in our kitchen. Homemade cream cheese, kefir cheese, homemade ricotta, farmers cheese, and homemade cottage cheese are some of our favorites. Yogurt cheese is another recipe we love to make. It is a soft spreadable cheese made with fresh yogurt that boasts a tangy flavor and is versatile to use in abundance ways.
Yogurt cheese, also known as labneh cheese, is amazing spread on sourdough bagels or sourdough pita bread It is also delicious as a dip with fresh veggies or fruit. This creamy spread dresses up so many dishes and the ways to serve it really are endless. If you are new to cheese making, this is the perfect recipe to get you started!
Why You’ll Love This Recipe
One ingredient – This basic recipe consists of just one ingredient – regular yogurt – which makes it an inexpensive and very simple food to make in your kitchen. You can use plain full fat yogurt or even Greek yogurt if you prefer.
Versatile – The spreadable texture of this cheese makes it a great companion to a large variety of dishes. Continue reading below to get ideas on how to serve this soft cheese.
Easy – Making homemade fresh cheese has never been easier, or tastier!
Ingredients
Whole milk yogurt – This recipe only requires this one simple ingredient. It is a great way to use up your own yogurt homemade in the instant pot, a perfect recipe to make use of an extra gallon of milk.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
How to Make Yogurt Cheese
Step 1: Line a large fine mesh strainer with a cheese cloth and place over a large bowl. Pour the yogurt into the cheese cloth.
Step 2: Twist the cheese cloth into a ball to form tension to allow the whey to drain. Tie a rubber band or something similar around the cheese cloth to hold that tension.
Step 3: Place in the fridge and allow to drain for 24-48 hours or until the yogurt is a thick spreadable consistency.
Step 4: Serve as desired and enjoy!
How To Serve Yogurt Cheese
- As a spread over sourdough bread or sourdough discard bagels.
- Shape it into small cheese balls, marinate them in olive oil and fresh herbs and serve alongside homemade sourdough pita bread.
- Spread it on sourdough sandwich rolls to elevate an everyday turkey or ham sandwich.
- Roll into small balls and incorporate it into salads with blueberry vinaigrette or kefir ranch.
- Serve it as dessert with fresh strawberries, fruit preserves, or homemade strawberry jam. Try sweetening it with a dash of maple syrup.
Tips
- If you don’t have cheesecloth on hand, you can also use flour sack towels.
- When making this creamy cheese make sure to use plain full fat yogurt with no additives or sweetener to achieve best results.
- Consider dumping the liquid whey from the bowl once in a while while the yogurt drains so you can tell when it has finished straining. Save the leftover whey to use in the kitchen for recipes like fermented lemonade.
Recipe FAQs
Store yogurt cheese in an airtight container in the fridge for up to two weeks.
Yogurt cheese is a soft cheese made from straining the whey from yogurt, leaving it thick, creamy and spreadable. It is high in protein and calcium, lower in fat, and versatile to use in a variety of ways.
Yogurt cheese has a similar consistency to cream cheese, but it is not the same. Cream cheese is made with milk or cream rather than yogurt, and has a milder tangy flavor compared to yogurt cheese. Yogurt cheese however, can be a good healthier option to substitute for cream cheese since it is lower in fat.
More Delicious Recipes from the Farmhouse
- How To Make Sour Cream From Raw Milk
- How To Make Greek Yogurt
- Sourdough Monkey Bread
- Homemade Pop Tarts
- Creamy Lemon Chicken Pasta Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
How To Make Easy Homemade Yogurt Cheese
Equipment
Ingredients
- 32 ounces whole milk yogurt, (4 cups)
Instructions
- Line a large fine mesh strainer with a cheese cloth and place over a large bowl.
- Pour the yogurt into the cheese cloth.
- Twist the cheese cloth into a ball to form tension to allow the whey to drain. Tie a rubber band or something similar around the cheese cloth to hold that tension.
- Place in the fridge and allow to drain for 24-48 hours or until the yogurt is a thick spreadable consistency.
- Serve as desired and enjoy!
Notes
- If you don’t have cheesecloth on hand, you can also use flour sack towels.
- When making this creamy cheese be sure to use plain full fat yogurt with no additives or sweetener to achieve best results.
- Consider dumping the liquid whey from the bowl once in a while while the yogurt drains so you can tell when it has finished straining. Save the leftover whey to use in the kitchen for recipes like fermented lemonade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
