Yogurt Cheese in Olive Oil

Preparation info
  • Serves about

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Yogurt cheese is simply well-drained yogurt; served with herbs, olive oil and zahtar, the wild thyme harvested from the hills and mountains of Israel and the Middle East. It makes a typical Israeli breakfast, especially in the countryside such as the galilee, and is often accdompanied by pitta bread and a little sliced onion.


  • 1 litre/ pints/4 cups Greek (US strained plain) sheep’s yogurt
  • salt, to t


  1. Sterilize a 30 cm/12 in square of muslin (cheesecloth) by soaking it in boiling water. Drain and lay it over a large plate. Season the yogurt generously with salt and tip on to the