Yoghurt cheese

    12 hours 5 min

    There isn't an easier homemade cheese to make than this fresh yoghurt cheese. Take plain yoghurt and let it drain for 12 to 24 hours - that is it!


    Yorkshire, England, UK
    1 person made this

    Serves: 4 

    • 1kg natural yoghurt
    • 1 teaspoon salt (optional)

    Prep:5min  ›  Extra time:12hr resting  ›  Ready in:12hr5min 

    1. Line a colander or sieve with muslin or cheesecloth. Set over a large bowl.
    2. If using salt, stir together the yoghurt and salt. Spoon the yoghurt into the muslin-lined colander. Fold over the muslin and twist the ends well. Let the yoghurt drain for 12 to 24 hours at room temperature.


    For a savoury spread, take the finished cheese and stir in some chopped fresh herbs and more salt to taste. For something sweet and delicious, drizzle the finished cheese with nuts and honey.


    Yoghurt cheese
    Yoghurt cheese

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