Honey-Walnut Yogurt Cheese
A sweet and nutty spread made from strained Greek yogurt
Why This Recipe Works
Straining Greek yogurt transforms it into a thick, cream-cheese-like consistency known as labneh. This variation balances the yogurt's natural tang with honey and the earthy crunch of toasted walnuts.
Instructions
Line a fine-mesh strainer with a double layer of cheesecloth and set it over a deep bowl, ensuring the bottom of the strainer does not touch the bottom of the bowl.
Spoon the yogurt into the prepared cheesecloth, tie the corners of the cloth together to cover, and refrigerate for at least 12 hours or overnight until the mixture is thick and has released about 1 cup of liquid whey.
Transfer the thickened yogurt cheese to a small bowl and discard the liquid in the bowl.
Add the walnuts, honey, and salt to the cheese. Stir gently until the ingredients are evenly distributed.
Serve chilled as a spread for toast or alongside fresh fruit.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 5 days.
Can I make this ahead of time?
The yogurt can be strained up to 2 days in advance. Store the strained yogurt cheese in the refrigerator.
