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Recipe: Making “Greek-style” Yogurt, or Yogurt Cheese

Written by Redwood Hill on . Posted in Recipes

Simple to do yourself in the kitchen

In many countries drained yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores).

Strained or “Greek style” yogurt is easily made by simply draining plain yogurt creating a thicker consistency similar to sour cream.

This thicker yogurt may be used as you would sour cream or mayonnaise, as a dessert with berries and maple syrup, in smoothies and baked goods or as the base of a dip made with salsa or spices.The resulting yogurt can be used as a low calorie substitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes.

Making Yogurt Cheese

By Published:

  • Yield: 1 cup (1 Servings)
  • Prep:

A delicious "Greek-style" yogurt made by draining Redwood Hill Farm Plain Goat Milk Yogurt


  • 2 cups Redwood Hill Farm Goat Milk Yogurt plain flavor


  1. Plain Redwood Hill Farm Goat Milk Yogurt into a colander lined with three layers of moistened cheesecloth. Bring the corners of the cheesecloth together to form a bag, which can then be drained over the sink. (This is the traditional way to make but if you prefer, you may drain the yogurt in the refrigerator.) Let the yogurt drain for 8-16 hours.
  2. Stir occasionally, scraping the cheese away from the cheesecloth to allow better draining. The longer the yogurt drains, the thicker and more tart the yogurt cheese will be.
  3. Serve with warm pita or in your favorite recipe calling for Greek-style yogurt.


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