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This is a refreshingly sharp yoghurt cheese from the Middle East.

Ready in: 3 days

Serves: 4

Complexity: very-easy

kcal: 67

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2 lt Greek-style yogurt
75 ml best quality EV olive oil
grated rind & juice of a lemon
3 tbsp dried mint
1 tbsp fine chopped thyme
EV olive oil, to cover


Put all ingredients, including SIDS SALT & PEPPER, into a large glass bowl and beat with a wooden spoon until all ingredients are thoroughly combined. Line a large bowl with a double layer of sterilized muslin, leaving plenty of the material overlapping the sides then pour in the mixture. Tie the ends of the muslin together and secure with string. Hang it up over the bowl.
Leave the yogurt to drain in a cool place for about 2-3 days winter or 2 days summer. On hot days you may need to keep in fridge.
Chill the well drained mixture until it is firm to the touch - this makes it easier to handle. Using your fingers, shape the resulting soft cheese into 4 cm balls. Chill the balls again, if necessary, so they keep their shape. Arrange them in a sterilized jar.
Pour the olive oil into the jar, making sure that the cheese balls are completely covered. Rap the jar several times on the bench to ensure there are no air pockets, then seal. The cheese balls are ready to eat immediately.