Curd cheese from yogurt

Curd cheese from yogurt


  1. Greek natural yogurt 800 grams
  2. Salt to taste (I have half a teaspoon)
  3. Dill, parsley, green onions, etc. to taste and desire
  • Main IngredientsYogurt
  • Portion 3-4


Gauze, colander, saucepan, wooden or plastic stick.


Step 1: mix yogurt with additives.

Mix yogurt in a plate with salt and finely chopped herbs. Yogurt must be taken without additives and in no case not fat-free.

Step 2: make yoghurt cheese.

Fold tight gauze 4 times. It must be rough and with small holes, because otherwise yogurt just spills out.

Wrap cheesecloth, fasten at the top and wrap around the stick so that you can tightly screw, compress yogurt and hang. After hanging, be sure to substitute something under the bottom.

Leave the cheese to hang for one night, approximately. After that, it will turn out very tender. But if you put it then for a few more hours in the refrigerator, the consistency of the cheese will turn out to be denser.
Free cheese from cheesecloth and serve.

Step 3: serve cottage cheese with yogurt.

Curd cheese is suitable for making sandwiches for breakfast or for a snack.

It goes well with fresh tomatoes and cucumbers. Real jam!
Enjoy your meal!