Turning plain nonfat yogurt into cream cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 16.3
  • Total Fat: 0.0 g
  • Cholesterol: 0.6 mg
  • Sodium: 23.8 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Turning plain nonfat yogurt into cream cheese calories by ingredient
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This is really easy and it taste like cream cheese without the fat. This is really easy and it taste like cream cheese without the fat.
Number of Servings: 8


    1 cup plain nonfat yogurt
    coffee filter or cheese cloth
    small strainer


Line the strainer with coffee filter or cheese cloth.

Spoon in 1 cup yogurt, let the whey drain out over night.

Store your cheese covered in the refrigerator.

One Note: Some brands of yogurt have gelatin or stabilizers in them that prevent the whey from draining off.
To tell you can test your yogurt by taking a big spoonful out of the container, leaving a depression. If the hole starts to fill with liquid within 10 minutes, you should have success making yogurt cheese.

If you want to make larger amounts 4cups of yogurt after letting it drain will make 1 1/2 to 2 cups of nonfat yogurt cheese.

Adding a little lemon juice to the yogurt cheese you have mayonnaise ( do this in small amounts to make sure you have it right. )

You can also add fresh or dried herbs to the yogurt cheese and have a savory spread.

Makes 8 1oz. servings

Number of Servings: 8

Recipe submitted by SparkPeople user NOMOREFAT24.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This is really quite good. It is a great spread for nut breads. Be sure and let it drain at least overnight, if not longer. I will try it as a dip and to bake with in the future. - 10/21/09

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