New This Month

Mediterranean Yogurt Cheese


You can marinate this cheese in olive oil with herbs like oregano, thyme, or rosemary. Serve it as an appetizer with crackers.

  • Servings: 12

Source: Everyday Food, June 2009


  • 1 container (17.6 ounces) full-fat or 2% Greek yogurt


  1. Place 2 layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add Greek yogurt and loosely cover with plastic wrap. Top with a plate that is at least 1 inch smaller than the inside rim of sieve and weight with a heavy can. Refrigerate 48 hours. Roll into balls (1 tablespoon each).


For Yogurt Spread, refrigerate for 24 hours instead of 48 hours.

Cook's Notes

Use cheesecloth, a loose-weave cotton material found in kitchenware stores and some supermarkets, to drain the yogurt so that it becomes firmer.

Reviews Add a comment