Yoghurt cheese

Yoghurt cheese


  • 1kg Greek- style plain yoghurt
  • 1/2 tsp salt


In a bowl stir the salt into the yogurt.

Line a sieve with muslin or a new chux (pre-rinsed).

Pour the yoghurt into the lined sieve and cover.

Place the sieve over a bowl in the fridge and leave to drain for 3 days.


  • I love serving this on crackers with tomatoes and salt and pepper. It is so creamy and lends itself to the addition of other flavours.
  • You can roll it in ground paprika or herbs or dukkah to make labne.
  • Keeps in the fridge for one week.
  • This recipe was created by Jennifer Cheung for Kidspot 

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