Yogurt cheese is the kind of recipe I end up making almost reflexively when I have yogurt left in the fridge and want something quick for breakfasts or snacks. It doesn't require special tools, just a bit of patience – for me, after two days in the fridge, the texture changes completely and it's easy to work with. Plus, the control over salt and spices is total.
Quick Info
Total time: 2 days
Preparation time: 10 minutes
Draining time: 48 hours
Servings: about 12-15 balls, depending on size
Difficulty: easy
Recipe type: appetizer, snack, fridge-storable
Ingredients
1 liter Greek yogurt (unsweetened, at least 10% fat for a denser texture)
1 teaspoon salt
oil (for preservation)
chili flakes (optional, for flavor)
dried oregano (optional, for flavor)
Preparation method
1. Place the yogurt in a bowl and mix it with the salt. Don't leave the salt on top; it's better to distribute it evenly.
2. Line a sieve with two layers of clean cheesecloth. Pour the salted yogurt into the sieve. Gather the edges of the cheesecloth in the middle and gently squeeze it to completely cover the yogurt. You can twist the end slightly to secure it.
3. Place the sieve over a deep bowl to allow the whey to drain. Put everything in the fridge. To prevent it from absorbing odors, cover it with plastic wrap, but do not press down too hard on the yogurt.
4. Leave in the fridge for 2 days or until no more liquid drains. If you have very fatty yogurt, sometimes 36 hours is enough, but two days give a firmer texture.
5. After it has drained, unfold the cheesecloth. The yogurt should be thick and easily moldable.
6. With clean hands, form balls of the desired size. I make them about 2-3 cm in diameter, but the exact shape doesn't matter.
7. Place the balls in a clean jar without packing them too tightly.
8. Pour olive oil over the cheese until it is completely covered. Sprinkle chili flakes and dried oregano on top to taste.
9. Close the jar with a lid. It can be stored in the fridge, completely covered with oil, for up to 3 weeks.
Why I make the recipe often
It's one of the simplest ways to have a spreadable cheese or to add to salads. It keeps well and can be easily adapted with spices to your liking. Plus, you use yogurt that might otherwise go to waste.
Tips and variations
Tips
If you use a different type of yogurt than Greek, let it drain longer – low-fat yogurt has more whey.
Double cheesecloth prevents pieces of yogurt from escaping through the sieve.
Jars must be very clean for the cheese to last.
The cheese must always be covered by oil in the jar.
Substitutions
It can also be made with goat or sheep yogurt; the texture and flavor will be slightly different, more intense.
Salt can be adjusted, but if you use too little, it won't preserve as well.
Variations
Instead of oregano and chili, you can use rosemary, thyme, peppercorns, or coriander seeds.
You can make the balls even smaller for individual appetizers.
If you don’t want spicy variations, omit the chili flakes.
Serving ideas
It goes well on toasted bread, crackers, or in salads.
It can be added over roasted vegetables or alongside an omelet.
It can be placed in sandwiches or as part of a cheese platter.
Frequently asked questions
1. Can the cheese be made from regular yogurt, not Greek?
Yes, but the result will be less creamy and you'll need to let it drain longer, sometimes even 3 days.
2. If I don’t have cheesecloth, what can I use?
A very thin and clean kitchen towel or special cheese paper will work too.
3. How much oil should be poured over the cheese?
Enough to completely cover the balls. If they are not fully submerged in oil, they won't preserve well.
4. Can this cheese be frozen?
I do not recommend it; the texture changes quite a bit after freezing.
5. How salty should the cheese be?
It depends on taste, but at least one teaspoon per liter of yogurt is necessary for preservation.
Nutritional values
Values vary depending on the yogurt and how much oil is used. For cheese made from 1 liter of Greek yogurt (10% fat):
Calories (per 100g): approximately 120-140 kcal (without oil)
Protein: 7-8 g
Fat: 9-10 g
Carbohydrates: 3-4 g
Olive oil adds additional calories, so if you take the oil into account, the values increase significantly.
Storage and reheating
The cheese can be stored in the fridge, in a jar, completely covered with oil, for up to 3 weeks. It doesn't make sense to reheat it; it is eaten cold, directly from the jar or left for 5 minutes at room temperature before serving. If the oil becomes cloudy or the cheese smells, do not consume it.
Quick Info
Total time: 2 days
Preparation time: 10 minutes
Draining time: 48 hours
Servings: about 12-15 balls, depending on size
Difficulty: easy
Recipe type: appetizer, snack, fridge-storable
Ingredients
1 liter Greek yogurt (unsweetened, at least 10% fat for a denser texture)
1 teaspoon salt
oil (for preservation)
chili flakes (optional, for flavor)
dried oregano (optional, for flavor)
Preparation method
1. Place the yogurt in a bowl and mix it with the salt. Don't leave the salt on top; it's better to distribute it evenly.
2. Line a sieve with two layers of clean cheesecloth. Pour the salted yogurt into the sieve. Gather the edges of the cheesecloth in the middle and gently squeeze it to completely cover the yogurt. You can twist the end slightly to secure it.
3. Place the sieve over a deep bowl to allow the whey to drain. Put everything in the fridge. To prevent it from absorbing odors, cover it with plastic wrap, but do not press down too hard on the yogurt.
4. Leave in the fridge for 2 days or until no more liquid drains. If you have very fatty yogurt, sometimes 36 hours is enough, but two days give a firmer texture.
5. After it has drained, unfold the cheesecloth. The yogurt should be thick and easily moldable.
6. With clean hands, form balls of the desired size. I make them about 2-3 cm in diameter, but the exact shape doesn't matter.
7. Place the balls in a clean jar without packing them too tightly.
8. Pour olive oil over the cheese until it is completely covered. Sprinkle chili flakes and dried oregano on top to taste.
9. Close the jar with a lid. It can be stored in the fridge, completely covered with oil, for up to 3 weeks.
Why I make the recipe often
It's one of the simplest ways to have a spreadable cheese or to add to salads. It keeps well and can be easily adapted with spices to your liking. Plus, you use yogurt that might otherwise go to waste.
Tips and variations
Tips
If you use a different type of yogurt than Greek, let it drain longer – low-fat yogurt has more whey.
Double cheesecloth prevents pieces of yogurt from escaping through the sieve.
Jars must be very clean for the cheese to last.
The cheese must always be covered by oil in the jar.
Substitutions
It can also be made with goat or sheep yogurt; the texture and flavor will be slightly different, more intense.
Salt can be adjusted, but if you use too little, it won't preserve as well.
Variations
Instead of oregano and chili, you can use rosemary, thyme, peppercorns, or coriander seeds.
You can make the balls even smaller for individual appetizers.
If you don’t want spicy variations, omit the chili flakes.
Serving ideas
It goes well on toasted bread, crackers, or in salads.
It can be added over roasted vegetables or alongside an omelet.
It can be placed in sandwiches or as part of a cheese platter.
Frequently asked questions
1. Can the cheese be made from regular yogurt, not Greek?
Yes, but the result will be less creamy and you'll need to let it drain longer, sometimes even 3 days.
2. If I don’t have cheesecloth, what can I use?
A very thin and clean kitchen towel or special cheese paper will work too.
3. How much oil should be poured over the cheese?
Enough to completely cover the balls. If they are not fully submerged in oil, they won't preserve well.
4. Can this cheese be frozen?
I do not recommend it; the texture changes quite a bit after freezing.
5. How salty should the cheese be?
It depends on taste, but at least one teaspoon per liter of yogurt is necessary for preservation.
Nutritional values
Values vary depending on the yogurt and how much oil is used. For cheese made from 1 liter of Greek yogurt (10% fat):
Calories (per 100g): approximately 120-140 kcal (without oil)
Protein: 7-8 g
Fat: 9-10 g
Carbohydrates: 3-4 g
Olive oil adds additional calories, so if you take the oil into account, the values increase significantly.
Storage and reheating
The cheese can be stored in the fridge, in a jar, completely covered with oil, for up to 3 weeks. It doesn't make sense to reheat it; it is eaten cold, directly from the jar or left for 5 minutes at room temperature before serving. If the oil becomes cloudy or the cheese smells, do not consume it.