DRIP.Line a large strainer set over a bowl with either a clean dishtowel or a couple of layers of cheesecloth. Pour in the yogurt and let it drip for a few hours.
DRAIN.Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of your container so that more whey can drip out.Or, instead, hang it from a hook mounted to the underside of your cabinet.Make sure the tips of the towel are tucked into your tie or rubber band to prevent the whey from weeping onto your counter.The whey will run into the bowl and the milk solids will stay in the dishtowel.You can vary the amount of time you let it drip until you get the cream-type cheese consistency you desire.
COLLECT.Pour the liquid that drips out (whey) into a jar. The whey can be used in many ways: as a starter culture for many fermentation projects, for soaking grains to make them more digestible, and even to sip on as a digestive tonic.
TRANSFER.Open up the dishtowel and dump the cheese into a bowl, peeling of any bits that stick to the towel. Rinse the towel, run it through your laundry, and reuse it.
SEASON.Use one of the flavoring options below to season your yogurt cheese.Labneh. Top yogurt cheese with olive oil and fresh herbs. Serve with pita bread. Herbed. 1 teaspoon salt, 1 tablespoon fresh herbs, finely minced.Boursin Copy Cat. 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder (or flakes), and 1 teaspoon dried parsley (or 1 tablespoon fresh).Garlic. 1 teaspoon salt and a few garlic cloves, peeled and mashed.Green Onion. 1 teaspoon salt and one small bunch of green onions, finely sliced.Salmon or Shrimp. Pulse 2 ounces of smoked salmon or cooked shrimp in your food processor. Blend in cream cheese, 1 teaspoon salt, 1 tablespoon fresh dill, chopped, and 1 tablespoon green onions, chopped.Basil. Mix in a few spoonfuls of pesto. Salt to taste. Sweet Yogurt Cheese. Mix 3 to 4 tablespoons of honey, maple syrup, or your favorite jam. Top with chopped walnuts or almondsCheese Balls. Roll tablespoons of thick cream cheese with greased hands and make cheese balls. Place the cheese balls in a container and cover with olive oil and some fresh herbs.Fruit & Nut Crusted Cream Cheese Log. Roll thick cheese in a mixture of crushed salted pistachios and chopped dried cranberries.And... from one of my readers:Colorado Kate's Rocky Mt. Veggie Cream Cheese. In a food processor finely chop a small carrot, a big slice of green pepper, and 1 teaspoon dried onion flakes (or, 1/2 scallion top). Add a dash of aminos. Blend in cream cheese.
STORE.Store cheese and whey in the refrigerator. Refrigerated, the cheese keeps for about 1 month and the whey for about 2 months.
Notes
Look for full-fat unflavored yogurt, ideally grass-fed, with no added ingredients, thickeners, or sweeteners. Added bacteria or cultures are fine.
Straining Time: Adjust straining time based on desired consistency; shorter for a softer texture and longer for a firmer one.For a consistency similar to Greek yogurt: 4 to 6 hours.For a thicker Consistency, like cream cheese: 12 to 24 hours.For a very thick consistency, for cheese balls or a cheese log: up to 48 hours.Too Thick? If the texture is too thick, thin with whey or cream.
Kefir Cheese. Homemade thickened kefir can also be used.
Health Benefits: Remember, yogurt cheese retains many of the probiotics from yogurt, making it a gut-friendly food choice.