Prepare the Yogurt

• In a mixing bowl, combine the yogurt and salt (if using). Stir well until the salt is evenly distributed.
• Tip: Using Greek yogurt will give you a thicker result, but regular yogurt works well too—just strain it longer.

Set Up the Straining System

If using a cheesecloth:

• Place the cheesecloth over a large bowl, allowing enough overhang to tie it later.
• Pour the yogurt mixture into the center of the cheesecloth.
• Gather the edges of the cheesecloth and tie them together with a string or rubber band to create a bundle.

If using a fine mesh strainer:

• Place the strainer over a large bowl.
• Line the strainer with a double layer of cheesecloth or a clean kitchen towel.
• Pour the yogurt mixture into the lined strainer.

Strain the Yogurt

• Place the bowl (with the cheesecloth bundle or strainer) in the refrigerator.
• Let the yogurt strain for 12-24 hours, depending on how thick you want the final product.
• 12 hours: Yields a soft, spreadable consistency (similar to cream cheese).
• 24 hours: Results in a thicker, more cheese-like texture (ideal for shaping into balls or serving as a dip).
• Tip: Check the consistency after 12 hours. If you prefer it thicker, let it strain longer.

Collect the Whey (Optional)

• As the yogurt strains, the liquid whey will drip into the bowl.
• Save the whey for other uses, such as adding it to smoothies, soups, or baked goods.

Finish and Store the Yogurt Cheese

• Once the yogurt has reached your desired consistency, remove it from the cheesecloth or strainer.
• Transfer the yogurt cheese to an airtight container.

Serve and Enjoy

• Use your homemade yogurt cheese as a spread, dip, or ingredient in recipes.