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Every foodie loves it when their dish is the talk of the party, yes? Well, this recipe is sure to set the hors d’oeuvre table abuzz. In just a few simple steps you can transform plain goat milk yogurt into a thick, slightly tangy, and very spreadable “cheese.” It’s great as a base on a crostini topped with olive tapenade or scooped onto a salty cracker.

What you'll need

1 32 oz plain Redwood Hill Farm & Creamery goat milk yogurt
3/4 tsp kosher salt


Pour yogurt into a medium-sized bowl, add salt, and stir.

Line another medium-sized bowl with cheesecloth, add salted yogurt mixture.

Take all corners of cloth and tie, so that it makes a small bundle.

Place bundle in strainer, and place strainer over bowl to catch extra liquid.

Place in fridge for anywhere from 4 to 12 hours (or overnight).

After your desired amount of time, remove the "cheese" formed in the cheesecloth, and add to your favorite pasta dish or spread on crostini for a shareable appetizer.