Yogurt Cheese (and Whey)

A delicious and healthy cream cheese alternative

When I first heard about making yogurt cheese, I thought, “that’s got to be hard” and delayed in trying it. But I finally did it and found out that it’s a breeze!

I first used full-fat Greek yogurt and it made a very beautiful cheese spread.  Today, I use my homemade yogurt over store-bought (another easy recipe using my Instant Pot which I’ll share soon!)

Whey can be saved for soaking your flours and for making smoothies later!


2 cups of plain, organic yogurt (makes approximately 1 cup of cheese and 1 cup of whey)


  • unbleached coffee filter (some use cheesecloth but I found the coffee filter much easier and less messy to use)
  • strainer
  • a bowl to catch the whey


  1. Line strainer with coffee filter
  2. Place strainer over bowl and spoon out yogurt into filter. 
  3. Cover and let stand overnight on the counter. The whey will run into the bowl leaving the cheese in the strainer.
  4. In morning, discard whey or save in a mason jar
  5. Optional: mix in desired herbs and seasonings (see option below)
  6. Store yogurt and whey in covered glass containers in refrigerator. Keeps for about 1 month (whey keeps for about 6 months)

Whey will keep in the refrigerator for about 6 months. Great for soaking your flour and or making healthy smoothies!

Optional add-ins:

After cheese is made, mix in:
1-2 cloves of finely chopped garlic
2 TBS of finely chopped green onion
1 tsp of dried oregano. Dill is also a refreshing choice
1/2 tsp of sea salt

Mix in blender or by hand until whipped and smooth


Serve with sliced veggies or sprouted, gluten-free bread, or better yet, homemade bread.

YUM! and GONE! Making again!


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