Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Yogurt Cheese

  • Yield: 8 ounces


  • 16 ounce plain non-fat yogurt, without any added gelatin


  • Put the yogurt in a yogurt cheese strainer or a colander lined with coffee filters. Put the strainer in a large bowl to catch the liquid, and cover top. Refrigerate for 18 to 24 hours. Throw out the liquid and store the yogurt cheese in an airtight container until ready to use.