Creamy Yogurt Cheese with Spring Herbs and Olive Oil

Creamy Yogurt Cheese with Spring Herbs and Olive Oil

Makes about 1 cup

When yogurt is strained, the whey is removed, resulting in a thick, creamy yogurt cheese, perfect for slathering on toast or bagels. Use as a spread on crostini, topped with a sliver of smoked fish or prosciutto. Look for cheese cloth, a thin, loosewoven cloth with many kitchen applications, in the housewares section of the store.

  • 2 cups plain Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh basil
You must be signed in to use shopping lists. Sign in or create account

Line a strainer with a double layer of cheese cloth. Spoon yogurt into the strainer and let it drain, suspended over a bowl for at least 2 hours. Discard drained liquid. The longer yogurt is strained, the thicker the resulting cream. If you desire a thicker spread, drain yogurt overnight in the refrigerator.

In small bowl whisk strained yogurt with olive oil, lemon zest, salt, pepper, chives, thyme, tarragon and basil. Let stand for 15 minutes for flavors to meld. Taste and adjust seasoning with salt and pepper

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons, 50 calories (35 from fat), 4g total fat, 1.5g saturated fat, 10mg cholesterol, 170mg sodium, 3g carbohydrate (0g dietary fiber, 3g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion