Dairy-Free Yogurt Cheese

Ingredients

• 1 container (170 g; 6 oz)dairy-free yoghurt
• ½ teaspoon, or to tastehoney or agave nectar
• A generous pinch, or to tastesalt

Instructions

1. 1

   Line the sieve

   Set a fine-mesh sieve over a bowl to catch the liquid. Line the sieve with three square layers of cheesecloth.

2. 2

   Wrap the yoghurt

   Spoon the yoghurt into the centre of the cheesecloth. Gather the corners and twist them gently to enclose the yoghurt in a round.

3. 3

   Refrigerate overnight

   Place the wrapped yoghurt in the fridge for 24 hours.

4. 4

   Check the texture

   When it is ready, peel away the cheesecloth. The yoghurt cheese should form a soft, spreadable wheel with a consistency similar to whipped cream cheese.

5. 5

   Season the cheese

   If you like, transfer the yoghurt cheese to a bowl and stir in the sweetener and salt until smooth.

6. 6

   Save the liquid

   Use the liquid left in the bowl like dairy-free whey in smoothies, if desired.

7. 7

   Store leftovers

   Keep any leftover yoghurt cheese in an airtight container in the fridge for up to 3 days.

What is dairy-free yoghurt cheese?

Yoghurt cheese is a fresh, soft cheese made by draining yoghurt so that some of its liquid separates out. This dairy-free version follows the same simple technique, turning plant-based yoghurt into a tangy spread.

The method is related to strained yoghurt preparations found in several food traditions; this recipe keeps the flavour simple and lets the yoghurt provide the character. A full day of draining gives it enough body to spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 2g protein, 7g carbs, 2g fat.

The yoghurt supplies most of the protein and carbohydrates, while its plant base and any added sweetener affect the fat and sugar. Serve a portion with vegetables or wholegrain crackers for a more rounded plate; the exact nutrition will vary with the yoghurt brand.

Choosing the yoghurt

Starting yoghurt: Use a dairy-free yoghurt that you enjoy the taste of, since its flavour carries through to the finished spread. The recipe does not specify a particular plant base or whether the yoghurt is sweetened.

Setting up the drain

Sieve and bowl: Choose a fine-mesh sieve that sits securely over a bowl, leaving room beneath it for liquid to collect. The yoghurt should rest above the liquid rather than sit in it.

Cheesecloth: Line the sieve with three square layers, as directed, to hold the yoghurt while allowing liquid to drain through. Gather and twist the corners gently so the bundle is enclosed without squeezing it.

Allowing enough time

Active preparation: The hands-on work is brief, but the stated 5 minutes does not include refrigeration. Plan to start at least a day before serving, then leave the yoghurt to drain for the full 24 hours.

Draining time: Keep the bundle in the refrigerator throughout. Removing it early may leave the spread softer and less set than the recipe describes.

Checking the finished texture

Ready to unwrap: After 24 hours, the cheesecloth should peel away to reveal a soft wheel. The finished cheese is meant to be spreadable, with a texture likened to whipped cream cheese.

For a smooth finish: Stir in the honey or agave and salt until the mixture is even. Add them to taste, since the recipe allows flexibility in both amounts.

Serving ideas

As a spread: Serve it on toast, crackers or sliced vegetables. Its gentle tang also works as a topping for baked potatoes or a base for a simple savoury dip.

Use the liquid: The drained liquid can be added to smoothies, as suggested in the recipe. Keep it separate from the finished cheese.

Recipe notes & tips

• Set the sieve over a bowl deep enough to catch liquid without letting the bundle touch it.
• Gather the cheesecloth gently; pressing the yoghurt is not part of the method.
• Keep the bundle refrigerated for the complete 24 hours.
• Taste the yoghurt cheese before adding the full amount of sweetener and salt.
• Save the drained liquid for smoothies if you would otherwise discard it.

Variations

• Savoury herbs: Stir chopped herbs into the finished cheese for a fresh, savoury spread.
• Garlic: Mix in a little crushed garlic after draining for a sharper flavour.
• Citrus: Add a little finely grated lemon zest to brighten the tang.
• Spiced: Stir in a pinch of ground cumin or paprika to suit the way you plan to serve it.
• Sweet: Use honey or agave and serve the cheese with fruit or toast.

Common mistakes to avoid

• Counting only the active time: the cheese needs 24 hours in the fridge, so start a day ahead.
• Using too little cloth: three square layers are specified; line the sieve fully so the yoghurt stays enclosed.
• Letting the bundle sit in liquid: leave space between the sieve and the bottom of the bowl so the yoghurt can drain.
• Squeezing the bundle: twist the cloth gently to enclose the yoghurt rather than forcing liquid out.
• Seasoning before tasting: yoghurt flavours differ, so stir in the sweetener and salt gradually and adjust to taste.

How to store

Keep the finished yoghurt cheese in an airtight container in the refrigerator for up to 3 days. The recipe does not give reheating instructions; serve it chilled or let it sit briefly at room temperature to soften for spreading.

Frequently asked questions