Yogurt cheese is just as its name says – a type of cheese made from yogurt that has been strained using a muslin or cheesecloth, a filter or colander, or a paper bag. This straining process is done so as to take out the whey, or the residual liquid found in curd. Yogurt cheese usually doesn’t go through any further processes and is served as is after straining which is why it has a thick texture and a characteristic sour taste.

A traditional food in Eastern Mediterranean and Western and Southern Asian regions, yogurt cheese eventually found its way to Northern America. Though a popular replacement for typical dairy spreads, yogurt cheese should be eaten in moderation.

Read on and learn more about the pros and cons of yogurt cheese and why the Superhuman Food Pyramid recommends only moderate consumption of this protein source. Continue reading →