Herbed Yogurt Cheese Dip

2 - 32 ounce containers plain yogurt
2 teaspoons salt
finely chopped mint, marjoram & oregano
olive oil


Line 2 large strainers with cheesecloth or thin towel and place over receptacle bowls to catch the drainage. Whisk the salt into the yogurt and pour into strainers. Leave to drain overnight, it will become a soft, creamy curd. I leave mine overnight plus a few more hours.

The cheeses can be eaten right away, mixed with the chopped herbs and served on thick slices of fresh tomato, crackers, etc.

You can keep in refrigerator for another 2-4 days depending on how creamy you want your dip.


This recipe comes from the recipe file of
Full Moon Natives