Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Hangop is the simplest cheese you can make yourself, without the use of coagulants or other additives. You cannot buy it in the store, but it is so simple that you just have to try it. Hangop is eaten as a dessert, but if you have a little left over, it is also great for breakfast!


  • 1 litre (4 cups) yoghurt
  • 250 ml (9 fl oz/1 cup) thick cream
  • seeds from a vanilla bean
  • zest of 1 lemon
  • 100 g (approx. 4 oz/¾ cup) icing (confectioner’s) sugar


Place a clean dish towel in a strainer. Place the strainer on a bucket. Pour the yoghurt into it and cover with plastic wrap. Set aside for one night in the basement or in a cold place in the house. The following day, whip the cream, vanilla, lemon zest and sugar. Carefully fold the yoghurt into the whipped cream and serve the hangop with red fruit.