Some years ago I wrote a book called Cooking with Yogurt which can probably still be found online.  I tried to reinvent recipes using yogurt in place of fattier ingredients.  It sold relatively well but not enough to complete my retirement fund.  I was so into yogurt for awhile that I had 3 or 4 yogurt makers and was determined to make the best homemade yogurt to be found – this was before the now ubiquitous Greek yogurt was on the supermarket shelves.  I never make yogurt anymore.  Like most others, I rely on either the dairies at the farmers market or one of the Greek-style yogurts from the supermarket.

Cleaning out the files the other day, I came across some of the yogurt manuscript remains and decided to make yogurt cheese, a long-time favorite of mine, and something I could add to the snack table while I watched the Oscars with friends.  I had almost forgotten how tasty it is.

Yogurt cheese isn’t really cheese.  It is simply yogurt that has been drained of most of its liquid, resulting in a soft, spreadable hybrid not unlike cream cheese.  If you use Greek-style yogurt the draining time will be shortened and the yield will be a bit more, due to its thickness.  One cup of yogurt will yield approximately ⅓ cup yogurt cheese.

Marinated Yogurt Cheese

Makes about 2 cups

6 cups plain fine quality yogurt

¾ cup extra virgin olive oil

2 tablespoons sliced garlic

1 tablespoon minced shallot

2 tablespoons chopped fresh basil leaves

1 tablespoon fresh rosemary needles

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

1 teaspoon freshly grated lemon zest

Sea salt to taste

Cracked black pepper or dried red pepper flakes to taste

Olives for garnish, optional

Line a large sieve or colander (or two small ones) with a piece of damp muslin, a triple layer of damp cheesecloth or any other clean, moist, white cotton cloth.

Pour the yogurt into the prepared sieve or colander and place it over a bowl large enough to hold it without the bottom of the sieve touching the bottom of the bowl.  Cover lightly with plastic film.  Set aside to drain for 12 hours for a very firm cheese (8 hours will yield a soft cheese).  This should yield about 2 cups of “cheese”.

When the yogurt has firmed, remove it from the sieve and form it into a log shape.  Wrap in plastic film and refrigerate for at least 3 hours or up to 24 hours.

Remove the yogurt cheese from the refrigerator, unwrap and cut, crosswise, into disks.  Place the disks in a shallow baking dish.

Combine the olive oil with the garlic and shallot in a small bowl.  Add the basil, rosemary, thyme, sage, lemon zest, salt and pepper flakes, stirring to blend.  When well-blended, pour the mixture over the cheese disks.  Cover with plastic film and refrigerate for 12 hours.

When ready to serve, remove the cheese from the fridge and allow to come to room temperature.  Add some olives, if desired, and serve at room temperature with toast, croutons or baguette slices.  If not using immediately, pack the cheese disks into a shallow container.  Pour in the marinating oil, cover, and refrigerate until ready to use.  Will keep, covered and refrigerated, for up to one week.