How to Make Cheese from Yogurt - CHOW Tip

Karen Solomon, author of Jam It, Pickle It, Cure It, starts with 32 ounces of yogurt, which she strings up like an outlaw. Once the liquid has drained youre left with a tangy, spreadable cheese.

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TRANSCRIPT
This is why you want to make your own yogurt cheese. It's a delicious, thick, and spreadable yogurt. Very similar to cream cheese but with a lot more tang and it's so easy to make. You want a thirty-two ounce container of regular yogurt. I prefer full-fat yogurt but you can certainly use non-fat. Pour that into a cotton cloth. Take the corners of the cloth, tie them up together, let them hang, and about six to eight hours later you have spreadable yogurt cheese. You can use it any way you would use cream cheese, including spreading on your toast and for making fabulous and flavorful cheesecake.