To make herbed yoghurt cheese

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A delicious brunchy dip for crisp biscuits or accompaniment to grilled pide bread and vegetable antipasto.


  • 500 ml (18 fl oz) natural acidophilus yoghurt
  • 1 tsp thyme sprigs
  • 1 tsp finely chopped parsley


Mix yoghurt, herbs, salt and pepper. Dampen a doubled square of muslin or cheesecloth and squeeze dry. Place over a basin and pour yoghurt mixture on top. Draw up the edges, and tie with string. Hang yoghurt over the bowl to drip for four or five hours or overnight. Remove cloth, and chill yoghurt before serving.