Homemade yogurt cheese is seriously easy to make! The combination of cilantro, garlic, and lime in this creamy, spreadable, probiotic-rich cheese is the perfect companion to crackers, wraps, and even veggies.
You guys. This homemade yogurt cheese is stupid easy to make. I am not joking!
You’ve probably seen how easy it is to make your own mozzarella, cottage or ricotta cheese. But for real, this is basically set-it-and-forget-it easy and requires no cooking!
Fair warning: it does take some time so plan ahead. But this creamy, garlicky, cheesy goodness with the zip of cilantro and lime is worth the wait.
How To Make Yogurt Cheese.
To turn yogurt into yogurt cheese, you need a way to strain out the whey.
I use an 11″ x 9″ nylon nut milk bag I purchased at a local natural foods co-op. It’s amazing for straining all the things! You can also find them on Amazon, like this 12″ x 12″ nylon bag or if you prefer more natural fibers, this organic hemp nut milk bag.
Next, I suspend my nut milk bag with the yogurt in it using a small pants hanger (the kind with the clothespin like clips on each end) then hang that on one of my upper cabinet door handles. A large bowl beneath catches the dripping whey.
Another option would be a large, fine mesh strainer. Lining with a tea towel would work if the mesh is not fine enough. You’ll then set the strainer over a bowl to catch the whey that drains out.
You can also speed up the process by twisting the nut milk bag tightly and clipping it or placing a small plate with weight on it on top of your strainer (cover the yogurt first).
This will take several hours but the result will be a soft, spreadable cheese just waiting for exciting flavors.
Does It Matter What Type Of Yogurt You Use?
I love regular whole milk yogurt, but compared to Greek yogurt it is a bit too carby and lacking in protein to be used within the Trim Healthy Mama plan guidelines. So, strain the whey out (where most of the carbs live) and voila! You have creamy, yummy yogurt cheese.
By the way, Greek yogurt is just yogurt with some whey strained out, which makes it less carby 😉
For a fat free yogurt cheese you can try using fat free regular or Greek yogurt. I find this cheese tastes best with some fat in it though!
Cilantro, Garlic, And Lime Make A Flavorful Homemade Yogurt Cheese.
I added quite a bit of garlic to this initially. It’s amazing good, but if you’re looking for a more subtle garlic flavor opt for the lesser amount of garlic.
This yogurt cheese is good right away, but even better after a few hours (or overnight) in the fridge to let those flavors really mingle.
You could also add some cayenne or your favorite spicy pepper to give it a kick of heat.
Don’t like cilantro? Feel free to substitute your favorite herb! Try parsley or basil for something different.
How To Enjoy Your Homemade Yogurt Cheese.
This creamy, yummy deliciousness is fabulous spread on crackers, stuffed in mini sweet pepper halves, or spread on celery sticks. Use it as a flavorful spread for wraps and sandwiches, too.
If you’re following a low-glycemic lifestyle such as the Trim Healthy Mama plan you’ll want to use low-carb options for crackers such as:
- Spread on my Coconut Flour Flat Bread
- Joseph’s lavash or pita (the low-carb varieties) cut and baked into crunchy chips
- 3 Ingredient Double Cheese Crackers from My Montana Kitchen
- Beauty Blend Crackers from the Trim Healthy Table cookbook, page 504
- Crunkers from the first Trim Healthy Mama Cookbook, page 452
This easy yogurt cheese makes a great appetizer for parties or a potluck contribution! Provide plenty of fresh veggies too and you have a healthy, probiotic treat everyone will love.
Easy Homemade Yogurt Cheese with Cilantro, Garlic, and Lime
This creamy, probiotic yogurt cheese may take some time to make, but it's worth every second. Garlic, cilantro, and lime are a lively and flavorful combo. Spread this cheese on crackers, veggies, wraps, even sandwiches.
- 1 quart whole milk yogurt
- 1 to 3 cloves fresh garlic, pressed or finely minced
- 1/2 cup cilantro leaves
- Juice of 1 lime
- 1/2 teaspoon mineral salt
Put yogurt into a nut milk bag and suspend over a large bowl, allowing to strain for several hours or overnight until the yogurt is the consistency of a soft cream cheese.
Alternatively, place the yogurt in a super fine mesh strainer, or strainer lined with a tea towel, and set the strainer on a large bowl.
When the yogurt is a thickened, soft cream cheese consistency combine with the remaining ingredients in a clean mixing bowl.
For best flavor, refrigerate for at least an hour or overnight.
For subtle garlic flavor, use 1 clove. Love the garlic? Go all in and use 3.
FOR TRIM HEALTHY MAMAS:
If using full fat yogurt be sure to use low carb crackers, wraps, sandwich bread, or non starchy veggies with this yogurt cheese.
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Allison Wilson says
Thank you for the recipe and for having a pin with the name of it on there! I’ve noticed that many pins don’t have the names anymore, and it’s frustrating when I’m looking for something in my pins, but no name of the food is there to distinguish things. 😀