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Herb Rolled Yogurt Cheese

When even simple gourmet cheeses are expensive at the market, what's a frugal mama to do? Make her own at home, of course! Homemade Yogurt Cheese is one of the easiest cheeses you can make! And it only tastes like a million bucks!
Prep Time10 mins
Draining Time1 d
Total Time1 d 10 mins
Course: Appetizer
Cuisine: American
Servings: 12 servings
Calories: 100kcal


  • 1 litre full fat yogurt, please don't use skim. Just, just don't.
  • Salt
  • Dried Herbs, I used an italian herbs blend
  • Olive oil, it'll be less than 1/2 cup


  • Wet a thin tea towel and squeeze out the extra water and use it to line a strainer or colander.
  • Pour your yogurt in and let sit in a pot or bowl (for whey to drain) for 24 hours, stirring a few times. (Or 20 if you OCD like me.)
  • After 24 hours, scoop out the yogurt cheese into a bowl, salt to taste, then chill until cold, most likely the next day.
  • Scoop out 1 tbsp sized balls (portion/ice cream scoop works great!) onto a plate/pan, and then roll in dried herbs.
  • Put balls in a wide mouth mason jar, and pour olive oil overtop to completely cover. I moved the balls around a bit to make sure there was no air space.
  • Put in fridge and use as needed! I'd say leave them a week for the flavours to meld. This can be kept for months! The flavour will get stronger and the cheese more flavourful.