I’ve said it before, and I’ll say it again, I LOVE CHEESE! It’s the one thing I could never give up…ever. However, this time of year, I like to fit healthier foods into my diet to undo all that holiday goodness. When the people at Chobani asked me if I’d be interested in participating in their new #MadeWithChobani project, I jumped at the opportunity. It’s a challenge to come up with a unique, healthy recipe using yogurt as a key ingredient. Lucky for me, I’m a Chobani lover and I had just the recipe in mind that I’ve been meaning to try –> Yogurt Cheese.
It’s a pretty simple process. All you do is strain the yogurt. You could be done here and spread it on toast, bagels, apples, celery, crackers, whatever you’d like. I dressed mine up with savory ingredients. Another great idea would be to make it sweet with honey and cinnamon. The possibilities are endless. Get creative here and create the yogurt cheese of your dreams. Here’s what I made.
I used Chobani 0% Plain Greek Yogurt. If you like less tang, go for the 2% or 4% varieties.
Line a strainer with a nut milk bag or cheesecloth over a bowl. Pour in yogurt and let strain for 1-2 days in the fridge.
You will be rewarded with this delicious yogurt cheese.
Mix in chives, parsley, garlic, salt, pepper and a drizzle of olive oil.
Serve on a bed of crackers and you’ve got yourself one healthy snack or appetizer.
- 32 oz. container of yogurt
- 1 tablespoon chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon olive oil
- Line a strainer with a nut milk bag or cheesecloth over a bowl. Pour in yogurt and let strain for 1-2 days in the refrigerator to make yogurt cheese.
- Mix together yogurt cheese, chives, parsley, garlic, salt, pepper and olive oil in a bowl.
- Serve or refrigerate in a sealed container for up to 1 week.
Tell me, what combinations you would do?
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Hi Sarah, I would no doubt get creative too, off the top of my head (since you asked?!) I would opt to add some hot sauce, chives, and use it on a wrap (Wheat tortilla) sandwich with some argula and tomato, slices of avocado, cut in half and devour the wrap in 5 minutes flat!!! Love it. Your TK and Forida Buddy, Cheryl.
Oh my can’t spell my own State? FLORIDA
Ah, bumpy ride here how about ARUGULA really…they taught me to spell long before college graduation?!
Haha! We all have our days 🙂
That sounds amazingly delicious!
Ahhhhhhh I LOVE YOGHURT!!!! I’ll say it forever! ahah
The photos here are gorgeous and make me want to wand my way into the post and eat eat eat
Thanks for stopping by my page Sarah,
I’m soooooooo in adore with you blog
love
Dana
x
Thank you so much!!! You are too kind 🙂
Yummy Sarah, love cheese and love the addition of herbs and garlic.
Thank you Suzanne!
I’ve seen this done but forgot all about it! I’m pinning this right now! Like you said, you could mix it up pretty easily!
You can really make it however you like. Glad you pinned it 🙂
Looks so yummy Sarah! I love yogurt cheese and use Chobani all the time for it too. There are some Indian desserts I making using Chobani also.
Thanks Sandhya! Glad to know I used the right yogurt for it 🙂
So interesting! I’ve never heard/seen this before. Excited to try it out, thanks for sharing!
When I first saw it, I was like whaaaa??? Let me know how you like it 🙂
I loooooove cheese!!! 🙂 Usually, I combine it with pretty much everything, however, I will admit it that I love it in a Greek Salad. P.S. I used to live in Greece and that could be an explanation, right?! 🙂 Anyways, great recipe Sarah 🙂
Greek Salads are one of my favorites and I didn’t live in Greece 😉 What an amazing experience that must’ve been!
Oh gosh, I wrote Crus instead of Cris :)) bye bye and have a lovely week!
Ha! No worries, I knew it was you 🙂