On last month’s trip camping at Mt. Pinos, I made this Yogurt Cheese with Za’atar and Olive Oil as an appetizer before our main Moroccan-inspired meal of Date and Chickpea Stew. We served it with big, crunchy Cerignola olives and pita bread.
That time I bought yogurt cheese at the grocery store and it turned out great. Since you can’t always find it though, I have since learned how easy it is to make your own. Basically you just drain as much water as you can off of plain yogurt. Starting out with Greek yogurt gives you a head start since it’s thicker than regular yogurt. You can find Za’atar at specialty spice shops or make your own!
Yogurt Cheese with Za’atar and Olive Oil
Yieldabout 1 cup
Activity GuideCar Camping, Picnic
- 3 cups Greek Yogurt
- 1 teaspoon salt
- za’atar spice mix
- extra-virgin olive oil
- pita bread or crackers
- Large bowl
- Line a strainer with a couple of layers of cheesecloth. Combine the yogurt and salt in a bowl and scrape it into the cheesecloth lined strainer. Place the strainer over another to catch the liquid. Drain overnight in the refrigerator.
- Stir the yogurt cheese well, then sprinkle with za’atar and drizzle with olive oil. Serve with pita bread or crackers and olives.