Non-fat yogurt cheese

Nonfat Greek yogurt (yogurt cheese)

You can make your own Greek yogurt by using regular yogurt and a plastic strainer.  Use this thickened yogurt in place of sour cream or spreadable cream cheese – use a dollop in to top off soups and stews, or add some cinnamon to make Nonfat cinnamon yogurt spread.

Make sure to use a natural yogurt that doesn’t have any added starches or thickening agents, since these can add unnecessary carbs, and make sure that it isn’t too runny or it can run right through the strainer! I use a plastic strainer since it’s easy to clean and doesn’t rust. I’ve tried this with metal strainers before and I find that over time they can start to rust out.

I first added this recipe when Greek yogurt was really hard to find in the stores. It’s a lot easier to find now, so you might be able to skip the do-it-yourself process if you can find it locally, just make sure that it doesn’t have added starches or thickeners.

Nonfat Greek yogurt
Prep Time
5 mins
Straining Time
8 hrs
Total Time
5 mins

This thickened yogurt  is a tangy spread that you can use in place of sour cream or spreadable cream cheese.

Course: Condiment
Cuisine: Slow Carb, Vegetarian
Keyword: Greek yogurt
Servings: 10
Calories: 36 kcal
  • 1 large tub plain nonfat yogurt
  1. Put the yogurt in a plastic strainer, and set the strainer in a larger bowl. Liquid will start to drip out of the yogurt and in to the bowl. (Metal strainers will work, but they tend to rust, so I don’t recommend them.)
    Non-fat yogurt cheese (starting)
  2. Let sit in the refrigerator 8 hours or overnight.

  3. Over time, liquid drips into the bowl. Remove the Greek yogurt from the strainer, and discard the liquid.
    Non-fat yogurt cheese - straining