Yogurt Cheese

Ingredients

• 2.5 ml (½ teaspoon)lemon zest
• 30–45 ml (2–3 tablespoons)chopped fresh herbs, such as basil, parsley, chives and oregano
• to tastesalt and pepper
• a pinchminced hot pepper (optional)
• 960 g (4 cups)fat-free Greek yoghurt

Instructions

1. 1

   Set up the strainer

   Put the yoghurt in a strainer positioned over a bowl.

2. 2

   Drain the yoghurt

   Refrigerate the bowl and leave the yoghurt to drain for at least 4 hours or overnight.

3. 3

   Discard the liquid

   Pour away the drained liquid and transfer the thickened yoghurt to a bowl.

4. 4

   Season the cheese

   Add salt, pepper, lemon zest, hot pepper if using, and your choice of finely chopped fresh herbs.

5. 5

   Refrigerate to store

   Keep the cheese in an airtight container in the refrigerator.

What is yoghurt cheese?

Yoghurt cheese is Greek yoghurt that has been drained until it becomes thick and spreadable. It is similar in texture to labneh, a strained yoghurt preparation associated with Middle Eastern cooking; this version is seasoned with herbs and lemon.

The recipe is listed as Italian, and its fresh herbs make it a natural fit for Italian-inspired antipasti or a simple snack. The long, chilled draining time does the work of concentrating the yoghurt without cooking it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 6g protein, 9g carbs, 0g fat.

The supplied nutrition per serving is 63 kcal, with 6 g protein, 9 g carbohydrate and 0 g fat. The yoghurt provides most of the protein and carbohydrate, while the herbs and seasonings contribute small amounts; serve it with vegetables or wholegrain bread for a more balanced plate.

Why the straining matters

Straining: A fine-mesh strainer over a bowl lets the whey drain away while keeping the yoghurt contained. For a less messy setup, the strainer should sit securely above the bottom of the bowl.

Choose your herbs

Fresh herbs: Basil, parsley, chives and oregano are suggested options, and you can use one or combine several. Chop them finely so they distribute evenly through the thick yoghurt.

Lemon and pepper: Lemon zest adds a fragrant citrus note, while the minced hot pepper is optional. Add salt and pepper to taste after draining, when the cheese is ready to season.

Check the texture

After draining: The yoghurt should be noticeably thicker and hold its shape more readily than before. The recipe gives a minimum draining time rather than a precise final texture, so leave it overnight if you prefer a firmer result.

Plan the draining time

Chilling: Allow at least 4 hours in the refrigerator, or leave the yoghurt to drain overnight. This is mostly hands-off time, but remember to start ahead of when you plan to serve it.

Ways to serve it

Serving: Spread the cheese on toast or serve it as a dip with raw vegetables, crackers or warm flatbread. It also works alongside a salad or as part of a savoury snack plate.

Recipe notes & tips

• Use a bowl deep enough to catch the liquid as the yoghurt drains.
• Make sure the strainer stays above the collected liquid.
• Chop the herbs finely for an even distribution through the cheese.
• Add the hot pepper gradually if you want to control its heat.
• Taste and adjust the salt and pepper after mixing in the herbs.

Variations

• Basil and oregano: Use these herbs together for a fragrant, Italian-inspired combination.
• Chive and parsley: Combine the two for a fresh, savoury flavour.
• Extra lemon: Add a little more lemon zest for a brighter citrus note.
• Spicy version: Include the optional minced hot pepper for gentle heat.
• Single-herb cheese: Choose just one fresh herb when you want its flavour to stand out.

Common mistakes to avoid

• Skipping the chilling time: The yoghurt needs at least 4 hours to drain; leave it overnight for a firmer texture.
• Letting the strainer touch the liquid: Keep it raised above the bottom of the bowl so the yoghurt does not sit in the drained whey.
• Using a shallow bowl: Choose one with enough depth to collect the liquid without it reaching the strainer.
• Adding herbs in large pieces: Chop them finely so they mix through the cheese more evenly.
• Forgetting to refrigerate: Drain and store the yoghurt in the refrigerator.

How to store

Keep the finished cheese in an airtight container in the refrigerator and use it within 3–4 days. Serve it cold; stir it briefly if any liquid separates during storage.

Frequently asked questions