Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Everyday Food, June 2009

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Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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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.

Variations

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

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Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/27/2010
My mother and I have been making yogurt cheese for years with "regular" plain yogurt - it's a terrific substitute for sour cream on baked potatoes etc - and can be used just about anywhere you'd chose to have sour cream or even cream cheese. But we use an inexpensive yogurt strainer - sold at any kitchen store. An upright cylinder with a lid so you can place it in the fridge. Much easier than messing with cheesecloth, I think.