Greek Style Yogurt Herb Cheese Spread

Ingredients

• 946 ml (1 quart)plain yoghurt
• 30 ml (2 tablespoons)finely chopped parsley leaves
• 7.5 ml (1 1/2 teaspoons)ground cumin
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper

Instructions

1. 1

   Mix the ingredients

   Combine the yoghurt, parsley, cumin, salt and black pepper in a medium mixing bowl.

2. 2

   Set up the sieve

   Place four layers of cheesecloth in a fine-mesh sieve set over a large bowl or plastic container. Spoon in the yoghurt mixture and fold the overhanging cheesecloth over the top.

3. 3

   Press and chill

   Set a small plate directly on the cheesecloth and place a 16-ounce (454 g) can on top. Refrigerate for 1 hour, until the spread has the consistency of Greek yoghurt or thick sour cream.

4. 4

   Store the spread

   Transfer it to an airtight container and keep it in the refrigerator for up to 10 days.

What is Greek-style yoghurt herb cheese?

This is a savoury spread made by draining seasoned yoghurt until it is thick and spoonable. It is in the same broad family as labneh, a strained-yoghurt food associated with the Levant, though this version takes its flavour from parsley and cumin.

The short chilling time gives it a texture between Greek yoghurt and thick sour cream. The herbs and spices season the whole batch as it drains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 34g protein, 45g carbs, 30g fat.

Most of the calories and protein come from the yoghurt, which also supplies much of the fat if it is full-fat. The yoghurt’s natural sugars provide most of the carbohydrates, while the added salt contributes sodium. Serve it with vegetables and a lean protein for a balanced plate.

Why strain the yoghurt?

Cheesecloth: four layers help hold the yoghurt while allowing liquid to drain into the bowl below. Make sure the sieve is balanced securely over a container with enough room beneath it.

Weight: a small plate and a 16-ounce (454 g) can apply gentle pressure. Keep the plate resting on the cloth rather than pressing it directly into the yoghurt.

The flavour ingredients

Parsley: finely chopped leaves distribute more evenly through the spread than large pieces. Use the leaves rather than thick stems for a smooth finish.

Cumin: its warm, earthy flavour pairs with the tang of yoghurt. Ground cumin is mixed in directly, so there is no separate cooking step.

Salt and pepper: these bring out the other flavours. The saltiness of kosher salt can vary by brand, so taste the finished spread before serving if you want to adjust it.

Getting the texture right

Thick yoghurt: the recipe’s cue is a consistency like Greek yoghurt or thick sour cream after one hour. If it is still looser than you would like, continue chilling and check it again.

Draining: keep the yoghurt contained by folding the cheesecloth over it before adding the plate and weight. The bowl underneath catches the liquid as it separates.

Serving ideas

Bread and vegetables: serve the spread with flatbread, toast, crackers or crisp vegetables for dipping. It also works as a tangy layer in sandwiches or wraps.

On a plate: pair it with a salad or cooked vegetables and a source of protein for a more complete meal. Its cumin and parsley flavours suit simple, lightly seasoned sides.

Timing and planning

The stated total time is 70 minutes, including the one-hour refrigeration period. Have the sieve, cheesecloth and collecting bowl ready before mixing so the yoghurt can be set up straight away.

The spread can be made ahead and kept chilled in an airtight container for up to 10 days. Stir it before serving if it has settled slightly.

Recipe notes & tips

• Use a large enough bowl beneath the sieve to catch the draining liquid.
• Fold the cheesecloth fully over the yoghurt before placing the plate on top.
• Keep the sieve level so the weight sits evenly.
• Chop the parsley finely so it is easy to spread.
• Check the texture after one hour and chill longer if needed.

Variations

• Add garlic: stir in a little finely grated garlic for a sharper savoury flavour.
• Use fresh herbs: replace some parsley with finely chopped mint or dill.
• Add lemon: mix in a little lemon zest for a brighter finish.
• Make it smoky: add a pinch of smoked paprika alongside the cumin.
• Serve with olive oil: drizzle a little over the spread just before serving.

Common mistakes to avoid

• Using too little cloth: the yoghurt may escape through the sieve; use four layers as directed.
• Skipping the collecting bowl: draining liquid needs somewhere to go; set the sieve over a large bowl or container.
• Adding the weight directly: it can press into the yoghurt; place the small plate between the cloth and the can.
• Expecting it to be firm immediately: it needs the full hour to thicken; check the texture after chilling.
• Leaving it uncovered in storage: the spread can dry out or absorb fridge odours; use an airtight container.

How to store

Keep the spread in an airtight container in the refrigerator for up to 10 days. Serve it cold; no reheating is needed.

Frequently asked questions