Homemade Yogurt Cheese – 3 flavors

Homemade Yogurt Cheese



“I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Today I’m sharing my recipe for homemade yogurt cheese with you. TheRecipeRedux and the California Milk Advisory Board are sponsoring a contest to celebrate the theme “dairy good”, and have asked the members of TheRecipeRedux  (this includes me) to come up with a lightened version of a favorite recipe using real California milk and cheese products.

Homemade yogurt cheese is simple to make and it’s a great way to add flavor to fruit, veggie sticks, breakfast toast, sandwiches, bruschetta, and whatever else you can think of. Occasionally, my kids love getting bagels from the corner bagel shop. Thirteen bagels come in a bucket along 2 containers of flavored cream cheese—your choice of flavors. The prepared cream cheese spreads taste good, but they have too much added sugar, and the cream cheese spreads are loaded with more saturated fat than I want for myself and for my family. Homemade yogurt cheese is less sweet and has only about ¼ the saturated fat than cream cheese ounce per ounce; and it has less than half the calories. So to eat healthy you can make your own yogurt cheese using one of your favorite yogurt brands (mine are Brown Cow Farms and Straus Family Creamery), and then buy the bucket of bagels minus the cream cheese.

For my yogurt cheese I bought 3 quarts of California yogurt of different flavors; Brown Cow Maple, Brown Cow Vanilla, and Straus Lowfat Organic. We enjoyed eating half the yogurt from each container and I used the other half of each container to make 3 different flavors of cheese. You can also add your own flavorings to the cheese, as I did with the Strauss Plain Organic; I added garlic, parsley, salt and chives. You might want to add fresh fruit to the vanilla and maple flavors. It’s all up to you and your tastebuds. Enjoy!

Related Article: Yogurt is a Winning Healthy Food Choice

Reference: YouTube Video

Homemade Yogurt Cheese – 3 flavors

Prep Time: 24 minutes

Total Time: 17 hours

Yield: (3) 3/4 cup final products

Serving Size: about 2 to 3 tablespoons

Homemade Yogurt Cheese – 3 flavors

I recommend starting to strain the yogurt about noon and then placing the strained yogurt into the molds around 10:00 p.m. They will be ready to unmold in the morning. When I refer to a strip of cheese cloth it is understood that it is two pieces —this is the way they are made. See below **Notes for materials needed.


  • 3 pints California yogurt of different flavors
  • 1 teaspoon minced garlic
  • 2 teaspoons finely chopped parsley
  • 1 tablespoon minced chives
  • pinch of salt
  • Possible Garnishes:
  • Berries
  • 1 tablespoon chopped chives
  • 1 vanilla bean
  • 1 teaspoon maple syrup


  1. Place the strainer over or in a large bowl. Lay a 17 inch strip cheese cloth in the sieve with with edges hanging over the sides of the sieve. Place a second strip in the sieve crossing the first piece on the perpendicular.
  2. Place two cups of yogurt in the sieve.
  3. Gather up the edges of the cheese cloth and tie it closed with a rubber band, as close to you yogurt as you can go.
  4. Pass the chopstick through the rubber band and place the chop stick and dangling yogurt bag the top to a jar or tall bowl to drain. Discard the whey, or liquid, that strains through the bag.
  5. After eight to ten hours remove the bag from the stick.
  6. Prepare (3) 1-cup molds by lining each one with a piece of cheese cloth about 9 inches long.
  7. For the Garlic Parsley Cheese:
  8. Remove the strained plain yogurt from the bag and mix the yogurt with the garlic, parsley and pinch of salt.
  9. Place the yogurt in the mold.
  10. For all the molds:
  11. After spooning the strained yogurt into each of the molds top each with a small piece of plastic. Leave the cheesecloth flaps open and then place the card board cut out on top of the plastic.
  12. Place a can on top of the cardboard to act as a weight.
  13. Next morning or afternoon unmold the cheese and garnish.

**Notes - you will need: 2 packages of cheesecloth (2 yards each pack), a sieve, 3 containers for draining,3 rubber bands or string, 3 chopsticks or long pencils, 3 pieces of cardboard cut to the size of the mold (for pressing), and 3 cans (for weights).


Homemade Yogurt Cheese 2

This recipe is posted at at Hearth and Soul, SimpleSupperTuesday, Tuesday’s Table, Totally Tasty Tuesdays,  Wonderfully Creative Wednesday, Full Plate Thursdays and Thriving on Thursdays


Recipe: Homemade Yogurt

Homemade Yogurt

Homemade Yogurt

Homemade yogurt is so easy to make and is so much tastier than commercial yogurt, it’s a wonder more people don’t make it. I’ve been making yogurt for some 10 years, more or less. I love the creamy texture and naturally sweet flavor. It’s good plain, with fruit, in shakes, in sauces, or for baking.

To make yogurt you need a yogurt that has live Bifidus cultures. You’ll mix the yogurt with milk that has been brought to a boil and cooled to between 105°-115°. Then, you pour the yogurt into jars and keep it warm for 6-7 hours. That’s it. Nothing could be easier. Once you’ve made yogurt you can keep back a small amount and use it for your next batch. The amount you keep is called the “culture”.

But let me get one think straight. I’m not a one of those purists who believe in using the same culture over and over, and saving it from year to year –that’s too way inconvenient for me. It’s one thing to watch over your kids and baby them to try and prevent them from having, colds, flues, scrapes or fights, insults or injuries –but to baby a yogurt culture? To use it even when you may not feel like having any, so it thrives from week to week, or look for a babysitter who will prepare the milk and feed it to keep it active and strong while you’re away on vacation? That’s not me.

I use the same culture over two or three batches and then I tire of eating yogurt, and I won’t make it for a couple of weeks. When I want it again, I’ll just buy a new container of good commercial yogurt to use as the base. Once you try it you won’t believe the difference. Don’t let it intimidate you. Have a go at it and enjoy the health benefits that yogurt provides.

You must buy a brand of yogurt that contains live active cultures. Dannon low-fat, or no-fat yogurt yogurt both work well and are available in most grocery stores. Other brands I have used and liked very much are, Brown Cow, and Pavel’s Russian Yogurt, but they are only available at some health food stores or Whole Foods Market.

Yield: 8 cups

Prep Time:

Total Time:


Equipment needed:

  • 2 quart size glass jars with lids
  • Thermometer
  • Pot, or stockpot large enough to fit the jars and be able to cover with the pot lid
  • Sieve
  • Large towel


3 tablespoons nonfat dry milk

2 quarts milk

1/2 cup nonfat yogurt


Heat to quarts of milk in a pot. Stir frequently and bring to a boil, but be careful not to let the milk boil over.  After it comes to a boil, stir the powdered milk, and place a thermometer in the pot. Turn off the heat and allow the milk to cool to 105°-115°.

After the milk has cooled, whisk the ½ cup of yogurt into the milk and make sure to thoroughly mix it in.


Strain the milk through the sieve into a 2 quart pitcher.




Heat 3 quarts of water in the large stockpot to 115°.  The warm water will help keep the yogurt at the  correct temperature.

Ladle the milk into the clean glass containers, and place the containers in the stockpot. Cover the pot with the lid and then wrap a towel around the stockpot and let it sit on the counter untouched for 6-8 hours. (The longer it sits the more acidic it gets. I prefer it less acidic so I let sit 6 hours.)

Place in the refrigerator when it is ready.

Enjoy this treat!



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This recipe is also posted at Slightly Indulgent Tuesdays and Simple Lives Thursday

Yogurt on Foodista