Yeo Valley organic natural yogurt cheese made from natural yogurt stored in oil

Yogurt Cheese

Cheese for breakfast? Why not! Just try it on some fresh sourdough with a sliced tomato and some fresh basil on top. Or even just plain, with a drizzle of organic honey and a few walnuts. Delicious! 


You can also make this cheese using our Greek Style yogurt.

  • 10 mins
    (plus 48 hours for straining the yogurt)
  • Serves 5
  • Beginner


750g natural yogurt

Pinch of salt

Olive oil

Fresh herbs (we like using rosemary)




1. Mix the salt into the yogurt and place the mixture into a sieve or colander lined with a clean muslin cloth and allow to drain in the fridge for 48 hours.

2. Roll out golf ball sized balls from the mixture and place into sterilised jars with lids.

3. Cover with the olive oil and then add any flavourings you’d like from the list of ingredients.

4. Keep in the fridge and use within a week.


Yields 20 Balls

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