Easy Yogurt Cream Cheese
Yields approximately 1 cup.


  • 3 cups yogurt (I prefer Stonyfield Organic’s whole milk yogurt although non-fat or 2% will work. Greek yogurt may be used; less liquid will drain out)


  1. If you have a fine-mesh strainer, you may add the yogurt without lining it first.  If using a colander, line it with a piece soft cotton fabric (I like to use an old, thin–clean!–t-shirt that I’ve cut into a rag; seven or eight layers of cheesecloth may be used instead).  Place the strainer or colander over a bowl or pot, and then scoop the yogurt into the strainer or cloth-lined colander. Make sure the bottom of the strainer doesn’t touch the liquid in the bowl as it drains out.
  2. Place in the refrigerator, and let the yogurt drain overnight or at least 8 to 12 hours.  You may cover with plastic wrap, but this is not critical.  The longer the yogurt strains, the thicker it will become.  I like the end result to be really thick and typically let the yogurt drain for two days. You may use it at anytime, even while still draining.
  3. When the yogurt has reached the desired level of thickness, remove it from the strainer and store in a jar or other airtight container in the refrigerator.
  4. The liquid whey that has drained into the bowl may be discarded, or it can be used as a substitute for buttermilk, milk, or water in bread, muffin, or cake recipes.  It’s quite nutritious.
  5. The cheese will keep for about a week and may be used just like cream cheese or even sour cream. Avoid beating the yogurt cheese too vigorously as it may break down.


  • If you wish to use the yogurt cheese in a savory recipe, you may stir 1 teaspoon of kosher salt into every three cups of yogurt prior to straining.

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