How To Make Yogurt Cheese

Print Recipe Pin Recipe
This is a creamy, deliciously spreadable cheese that pairs perfectly with fruit and granola. You can also make it savory and serve it with crackers or use it as a topping for a salad. It's very creamy and a lot like goat cheese without the strong flavor. I love it and have it in many different ways. We have two different options to make yogurt cheese. One is with a Kefirko Cheese strainer, or you can also use a fine mesh strainer and a coffee filter.
If you'd like the recipe for my blueberry compote and other yogurt recipes, you'll get my free Yogurt Book when you buy a package of L Reuteri Superfood Starter or Yogurt Plus.
Servings: 4 cups

Equipment

Ingredients

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

Instructions

  • Option 1 —Kefirko Yogurt and Cheese Strainer
  • If using the Kefirko cheese Strainer, place the yogurt in the cheese strainer. Cover with the lid and let it strain for at least six hours. Once most of the whey has naturally drained off, I like to take it a step further by adding the Kefirko spring press.
  • It will gently press out even more whey, helping you create a firmer, thicker yogurt cheese in less time. It’s such a handy tool, especially when you want that rich, spreadable consistency. Proceed to step 3 or check out the video

Option 2 — Using a Coffee Filter and Strainer

  • Place a basket-style coffee filter in a strainer and place the strainer in a bowl. Pour prepared L. Reuteri Yogurt into the coffee strainer. The bowl will catch the whey which is the liquid that will drop through the filter. Cover and place in the fridge overnight or 24 hours for firmer cheese.
  • The next day you will have a beautiful lump of cheese in the filter.
  • Remove the cheese from the strainer. You can use the cheese immediately or place it in an airtight container in the fridge.
  • Save the whey that has dripped into the bowl. You can make fermented drinks or cultured vegetables. Just place the whey in a glass jar in the fridge.
  • You can also add herbs, garlic, or even a touch of fruit purée to your yogurt cheese before pressing—it absorbs flavor beautifully! For a soft, creamy spread, press for 2–4 hours. For a firmer, sliceable cheese, let it press overnight in the fridge. It’s so easy to customize, and it always feels like you’re making something extra special, right in your own kitchen.

Notes

I normally get 2 cups of whey and 2 cups of cheese out of the 4 cups of yogurt.