Recipe: Yogurt Cheese

The latest installment of Sara Kate hosts the Dannon website, just in time for Super Bowl snack-time, is a recipe for Yogurt Cheese with Roasted Garlic.

Draining yogurt through cheesecloth for hours may seem like the kind of task football-watching maniacs are not worthy of, but it's a skill that's worth picking up.

The applications are endless - I added roasted garlic and herbs, but you can add fruit for a great dessert, you can use it in baking (hello cheesecake!), or use it as an alternative to butter on toast, muffins, and bagels.

Again... yogurt... the possibilities are practically endless. And I'm not just saying that because they're paying me.

Categories: Appetizer, Recipe

Posted by Sara Kate Gillingham-Ryan

Sara Kate is the founding editor of The Kitchn. She started the site in 2005 and has since written three cookbooks. The third, written with co-author Faith Durand, is The Kitchn Cookbook. It will be published in Fall 2014 by Clarkson Potter.
Read more from Sara Kate »

Comments (3)

if you have a Trader Joes near by or greek deli...try the greek 2% yogurt. it's super thick and nearly prestrained already. you can add savory things to it or sweet.

my boyfriend and I regularly eat it with 2 splendas/ nuts and fruit in the AM. I have also used it as a sour cream sub. it would make an awesome dip base.

I consider it a super food. really low sugar, super high protein, low calories. really creamy and tasty.

Greek Yogurt is Amazing. I have it with drizzled with Chestnut Honey for breakfast

Made this recipe this weekend using Total fat free yogurt. Actually drained it for a day and a half, mainly because I was too lazy to cook, but anything over 12 hours didn't really make any difference.

So easy to do - and so amazingly rich. Hard to believe that it was fat free. I served it on crackers during the Super Bowl, and have had it on baked sweet potatoes and lamb burgers since. Delicious!