Total Time
Prep 10 mins
Cook 0 mins

A recipe from Great Britain, this can be kept in a jar and used with salads, or on it's own! Enjoy!


  1. Put a piece of cloth or coffee filter in a sieve.
  2. Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid.
  3. Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours.
  4. Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours.
  5. Stack them in a glass jar and cover with olive oil.
  6. Keep in the fridge. Enjoy!
Most Helpful

This was a fun recipe to make and I bet kids would get a kick out of making it too. I let my yogurt sit 24 hours before rolling it into balls. Then I rolled them into balls and put in the fridge 24 hours. I rolled them in basil and then dropped them in olive oil. (Looking at the recipe now, I see I was supposed to let them sit another 24 hours before placing them in the oil) I've never had British Yogurt Cheese so I don't know how it compares, but I do know that these were really creamy and had a wonderful flavor from the olive oil and basil! I can't wait to share them with some cocktails and good friends! Made for family picks ZWT 6 by an Unruly Under the INfluence. Thank you Sharon!

cookiedog June 28, 2010

I made these with not much success. The flavor of the cheese is nice as a spread for bread, but my problem was that even when the yogurt/cream mixture drained for a whole day, I was not able to form the balls at all. I let the odd balls dry for a whole day again, and they still wouldn't keep their shape. I really want to try them again, because I love that cheese, I used to buy jars of it in the US. Hopefully if I let it drain longer it will work. Thank you Sharon. Made for Swizzle Chicks and ZWT6.

Mami J June 23, 2010