Greek Yogurt & Yogurt Cheese
Preserved cooking illustration

Greek Yogurt & Yogurt Cheese

Greek Yogurt & Yogurt Cheese

Greek Yogurt & Yogurt Cheese

INGREDIENTS

one quart of plain yogurt (homemade or store bought with no additives)

You can strain homemade or store-bought yogurt to make a thick, Greek-style yogurt, labneh or a “yogurt cheese” by using a jelly strainer or muslin cloth.

If using muslin, lay a one foot square of butter muslin in a bowl. Pour yogurt into the lined bowl. Tie the corners of muslin into a knot and hang on a wooden spoon or a kitchen cabinet handle and drain over the bowl. Make sure you hang your cloth well above the bowl so the yogurt doesn't mix with the whey by-product in the bowl.

This may be done at room temperature. Drain for anywhere from 2-12 hours, until you reach your desired consistency. For the densest, most cream cheese-like consistency, drain for 12 hours, then open, sprinkle with a teaspoon of salt, mix thoroughly and press the yogurt bundle between two plates with a small weight on top for 2-4 more hours. Refrigerate and enjoy within 3 weeks.

Save the whey and use it in other recipes!

Image: Rebecca Siegel

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.