Catriona's Greek cream cheese for savoury scones

Catriona's Greek cream cheese for savoury scones


1 person made this

About this recipe: This is versatile and moreish. I use it for savoury cooking but also now use it for 'Greek savoury scones' which I have put on this website.

Carillion Bretagne, France

Serves: 4 

  • 1 large carton thick natural yoghurt
  • 1 drizzle extra virgin olive oli
  • 1 teaspoon fresh lemon juice
  • 30g (1 oz) sultanas
  • 30g (1 oz) chopped almonds

Prep:10min  ›  Extra time:2days resting  ›  Ready in:2days10min 

  1. Place the yoghurt into a coffee filter and suspend in a plastic coffee filter holder over a Pyrex pint jug. Leave in the fridge for up to 48 hours to drain, then remove.
  2. Mix all of the other ingredients into the strained yoghurt, gently. Use as luscious cream cheese.


This keeps for at least a week in the fridge. You can sweeten this with honey or brown sugar if you want to make it more of a pud!

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