Yogurt cheese is super easy to make and offers a stronger nutritional profile when compared to mass-produced cream cheese. As a fermented dairy product, yogurt cheese contains live cultures that not only break down milk proteins (making it easier to digest), but also provide beneficial bacteria and lactic acid to the digestive tract, which further assist in digestion and strengthen your immune system. Yogurt cheese can be substituted anywhere you would traditionally use cream cheese: as a spread on a bagel or sandwich, part of a dip base or simply a dallop in soups or with grains. If you find the yogurt cheese to be too tart for your palate, simply add a little sweetener such as honey, maple syrup or agave.

It is important to be selective when buying yogurt. Some yogurt is pasteurized, which kills all of the friendly bacteria. Look for those that offer “live active cultures” or “living yogurt cultures.” I recommend buying plain, whole milk yogurt from the best source you can find. Be careful when it comes to flavored yogurt; it often includes additional sugars and it is better to sweeten the yogurt yourself using honey or maple syrup. In the Bay Area I use Strauss Organic Yogurt, but when I am traveling I have been happy with the Stonyfield brand.

Yogurt Cheese

32 ounces Organic Yogurt (whole milk, plain)

Line a large strainer set over a bowl with a clean dish towel (or a triple layer of damp cheesecloth). Pour in the yogurt, cover, and let stand at room temperature for several hours. The whey will run into the bowl and the milk solids will stay in the strainer. Tie up the towel with the yogurt solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more of the whey can drip out (see picture below for set-up). When the bag stops dripping, the cheese is ready.

Store the drained whey in a mason jar. This protein-rich whey can be added to soaking grains, cooked grains and smoothies, or mixed with water or juice as a digestive tonic. It can also be used as a starter culture for beverages (watch for a post on Wednesday). Refrigerated, the cream cheese will keep for 1 month and the whey for 6 months.

• Yogurt Dip Base: Strain for 1-2 hours
• Yogurt Cream Cheese: Strain for 6-8 hours