Tuesday, March 6

Make Your Own Cheese (Garlic and Herb Spreadable Cheese)

My mom introduced this cheese making method to me a couple weeks ago, I've been anxious to make it ever since.

How many of you buy "Pub Cheese" ? Something nice and soft filled with lots of flavor that you can spread on your crackers?

That's exactly what this tastes like.

You'll be stunned to see how easy it is and how very yummy it can be!

How to Make Your Own Yogurt Cheese


-1 tub of plain yogurt (make sure it has live cultures no added flavors) I bought mine from a local farmer at the market. 

-1 large bowl

-Cheese cloth (or a t-shirt or nylons will work) 

-A dowel or wooden spoon


-Optional herbs and spices. 


1) If your cheese cloth is really thin you may need to double layer it. Line a large bowl with it. 

2) Pour your yogurt into the cheese cloth.

3) Bring all four edges up, bundling the cheese. Securely tie the edges together.

4) Wrap and tie your pouch of yogurt around a wood spoon or any other long dowel.

5) Place the dowel/spoon on top of a deep bowl letting the yogurt pouch drop. If you need to weight it down to ensure it doesn't fall place a 2nd bowl on top or anything else with weight.

6) Let the yogurt sit for 18-24 hours on your counter. This is going to separate the whey. At the end you will have a bowl filled with a yellowish  liquid. Discard it.

7)  Cut open cheese cloth, what is left should be a soft spreadable like cheese.

8) In a clean bowl mix cheese with a pinch of salt, and any desired herbs and spices. I used 1 tbs of roasted garlic, 1/2 tbs of dill, 1/2 tbs of fresh basil. You could also add fruit, honey, to make a sweet cheese. You can try sun dried tomatoes, roasted red peppers, olives, chives, scallions.... the list is endless be creative!! 

9) The cheese will be good for 2-3 days in the fridge. Makes about 1-1.5 cups of cheese.



  1. This looks lovely!!! I just started making my own yogurt in the crock-pot and will be making this soon! Thanks so much for sharing!
    Also, you can use the whey that is leftover for many things! It can be used in baking for a substitute for buttermilk or regular milk. I made some of the best cinnamon rolls last week using whey! I also froze some in ice cube trays and put them in smoothies.

  2. This looks delicious and the perfect go to appetizer!

  3. Way to go, Carrie. This looks awesome and your photos are gorgeous.

  4. Oh! The whey can be used for your baking. I sub it anywhere I would normally use milk or buttermilk.

  5. Well I'm glad to have some uses for the whey! I will have to change the "discard" in my post! I hate being wasteful but I had no idea what to do with it. Thanks guys!

  6. This is actually not cheese but Labaneh (as pronounced by Middle Easterners) and has other names in Greece, Turkey, etc.
    It's eaten as a dip with Olive Oil.

  7. How much yogurt was in your "tub"?

  8. Ditto the labaneh - so tasty with mint and olive oil! You can also pour olive oil on top to cover and it'll keep in the fridge for much longer. http://www.bonappetit.com/test-kitchen/ingredients/article/labneh-lebanese-yogurt

  9. Ditto the labaneh comment! Really tasty with mint and olive oil. You can keep it longer in the fridge by covering thinly with olive oil. http://www.bonappetit.com/test-kitchen/ingredients/article/labneh-lebanese-yogurt

  10. I can't find the cheesecloth I had so I'm going to use an old pair of pantyhose, or nylons, I have laying around from my working days. (They're no good anymore, as the lycra [or whatever the stretchy stuff is] becomes useless after a while). Although they're clean, I'll wash them again, just to make sure nothing bleeds out of them.
    I've used my old knee hi nylons or pantyhose in place of cheesecloth for a lot of different things around the kitchen. They work just fine!