This spreadable fresh cheese made from strained Greek yogurt can be used in both sweet and savory preparations.
Photography By D. Lucas Landis | December 02, 2016


Yield about 1 cup

Place the yogurt and salt in a mixing bowl and stir until the salt is incorporated. Cut a piece of cheesecloth about 10 by 12 inches and place on top of a clean dishcloth. Pour the yogurt mixture into the center of the cheesecloth and gather all sides of the cheesecloth around the yogurt. Twist the top of the cloth closed and place in a strainer over a bowl. Place in the refrigerator for 8 to 24 hours.

Take the mixture out of the fridge and squeeze the cheesecloth 2 or 3 times to remove excess moisture. The yogurt will be very thick and tangy.

Savory: Top with olive oil, salt and za’atar.
Sweet: Top with pomegranate seeds and date syrup, or maple syrup.

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  • 2 cups full-fat plain yogurt (not Greek style)
  • ¼ teaspoon salt
  • Cheesecloth
  • Clean dishcloth
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