Yogurt Cheese Balls In Olive Oil

Prep Time
Cook Time
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"This recipe works best with homemade yogurt, because it separates safely and naturally. If you must use store-bought yogurt, Greek and organic is best. The herbs are optional- you can just leave the cheese plain. You can also use a garlic (or other) infused olive oil. Serving size is an estimate. NOTE: IF USING STORE BOUGHT YOGURT, IT REQUIRES 12 ADDITIONAL HOURS DRAINING TIME!!!"

Original recipe yields 8 servings


  • Serving Size: 1 (76.3 g)
  • Calories 490.1
  • Total Fat - 54.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 1.1 mg
  • Sodium - 301.1 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0 g
  • Sugars - 0.7 g
  • Protein - 2.2 g
  • Calcium - 24.2 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

If yogurt is separated already, skip to step 2. If not, leave it out on the counter for a few hours until it just starts to form a whey layer.

Step 2

Line a colander with clean butter muslin. Pour in the yogurt, tie the muslin into a draining sack, and suspend it over a sink or bowl for 12 hours to drip and drain.

Step 3

Once yogurt has become like a soft cheese, and is formable when stirred a little with a spoon, remove from muslin and place in a small mixing bowl.

Step 4

Salt to taste; add whatever herbs or spices you wish at this point.

Step 5

Scoop a Tbsp. of yogurt cheese into your palm and roll into a smooth ball. Drop this ball into a clean, sanitized pint jar. Repeat this step until all the cheese has been made into balls and transferred into the jar.

Step 6

Add in sprigs of fresh herbs now, if desired, along the sides of the jar. Rosemary, basil and thyme work well.

Step 7

Fill the jar up to 1 inch below the rim with olive oil and screw the lid on tightly.

Step 8

Keep jar refrigerated or in dark, cold storage. It will keep indefinitely.

Step 9

Take balls out as needed. Serve with crackers and a little spreading knife for an elegant and delicious snack.

Tips & Variations

  • Pint size canning jars