Subscribe to Make Magazine Today!

“Full of flavor and low in calories” … yes please!
Sara at The Herb Gardener has a simple, delicious-sounding recipe for herbed yogurt cheese. We’re getting some spring-like weather here in Northern California, and the chives in my herb garden are growing in a vibrant spring green. I’m going to make this! I just need to check if I have cheesecloth and a sieve. When I do – tonight or this weekend – I’ll let you know what I think in the comments of this post. If you make it before me or you’ve made yogurt cheese before, please share your thoughts about this recipe. I’m new at making yogurt cheese. Or any kind of cheese. Thanks!

Laura Cochrane

Laura Cochrane

I’m an editor at MAKE and CRAFT. I like hiking, biking, and etymology.

3 Responses to Herbed Yogurt Cheese

Your Thoughts?

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. Laura Cochrane on said:

    Yum! I just made this earlier today. I let the yogurt drain for probably 3 hours, and I would probably let it drain even longer next time I make it. So easy, delicious, and good for you!

  2. Ann Frederick on said:

    Hi Laura,
    What kind of device did you use to drain the yogurt?

  3. Laura Cochrane on said:

    Hi Ann – I used a small wire colander, and the cheese was wrapped in cheesecloth.

Related Supplies at Maker Shed