Make Ahead

Herbed Yogurt Cheese

June 27, 2013
0 Ratings
  • Makes 2 pint jars
Author Notes

I inherited a cookbook from my husband when we got married and I fell in love with Herbed Cheese in Olive Oil from Mediterranean by Jacqueline Clark and Joanna Farrow. We really love herbs at our home so we added some more than the original recipe and adore the addition of pimenton de la vera. This is fabulous on toasted baguette. And, as a bonus this lasts for 2-3 weeks in the refridgerator. Just let it sit at room temp for an hour prior to serving to let the olive oil melt. —kldesjohn

What You'll Need
  • 32 ounces plain yogurt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon pimenton de la vera
  • 1.5 tablespoons chopped fresh rosemary
  • 1.5 tablespoons chopped fresh oregano or thyme
  • .5 teaspoons salt
  • olive oil
  • 2 pint size glass jars
  1. Mix yogurt and salt together and place in the center of a piece of cheesecloth.
  2. Hang cheesecloth from a cabinet. Depending on how dry you want your cheese, let hang for 1-3 days. For those who are uneasy at the thought of leaving a yogurt at room temperature, this can also be hung in the fridge with the same results.
  3. Mix crushed pepper, pimenton de la vera, and fresh herbs.
  4. Pour small amount of olive oil in jars and coat bottom and sides of jars.
  5. When you have a layer in the jar sprinkle herb mixture over and then pour layer of olive oil to just cover the cheese balls and repeat until all the cheese is used up.
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