Looking for a yogurt cheese recipe?

With a little experimentation you'll be inventing delicious concoctions in minutes. Use the recipes below for a little inspiration.

You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.

Once you make this yogurt cheese recipe, you'll love all the ways this recipe can be modified. I usually add garlic, salt and pepper, but the possiblities are endless.

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Yogurt Cheese Recipe (Labna)

© Vikorfisher | Dreamstime.com

• Ingredients:
• 3 cups plain yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced garlic
• Directions:
• Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
• Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all
• of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
• Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Also see the basic yogurt cheese recipe

Here are some more of my favorite recipes to use my homemade yogurt cheese in.

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Savory Yogurt Cheese Recipe

Ingredients: 1-1/2 cups finely chopped fresh spinach 1/2 cup finely chopped green onion 1/2 cup finely chopped parsley 1/4 teaspoon dry Italian seasoning 1/2 teaspoon minced fresh garlic 1-1/4 cup yogurt cheese at room temperature Directions: In a medium mixing bowl, blend Italian seasoning, garlic and yogurt cheese. Add spinach, onions and parsley. Blend well. Place in serving dish, cover and chill until time of service. Serve with fresh vegetable sticks and slices, crisp romaine and lettuce leaves.

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Herbed Yogurt Cheese Recipe

You do not need a recipe to make herbed yogurt cheese. Just chop up whatever fresh herbs you happen to have around. Basil, oregano, parsley, and chives are all wonderful. Simple stir them into some yogurt cheese along with a splash of balsamic vinegar and some sea salt and freshly ground pepper.

• Ingredients:
• 2 cups plain yogurt
• 1 scallion, minced
• 1 tablespoon chopped flat leaf parsley
• 1 small clove garlic, finely chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• Directions:
• Place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out or use a yogurt cheese maker.
• Discard the whey, and place the thickened yogurt in a mixing bowl. Add the remaining ingredients and mix well.
• Refrigerate until ready to serve.
• Serve the cheese with toast, crackers or bread.

It makes a wonderful dip for nearly any fresh vegetable. My favorites are carrots, cucumbers, and sweet red peppers. You can even add some into an omelette.

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A New York-Style Cheesecake

This recipe makes a dense New York-style cheesecake that is served without a crust.

• Ingredients:
• 4 cups well-drained yogurt cheese
• 2 cups sugar
• 6 egg whites, or 3 eggs
• 1 Tbs. fresh lemon juice
• 1 tsp. grated fresh lemon peel (zest)
• 1 tsp. vanilla extract
• 3 Tbs. sifted cake flour
• Directions:

• Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart souffle dish with nonstick cooking spray.
• Mix yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour until blended.
• Pour into prepared dish and set into a large pan of hot water.
• Bake for about an hour and a half or until cake is browned and cracked.
• Turn off oven and leave cake in oven for 1 hour longer.
• Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour.
• Place serving platter over dish and invert. Chill until ready to serve. Serves 10-12.

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