I never thought to make cheese from yogurt until my Greek neighbor showed me how simple it was. Growing up, cheese always came from the dairy aisle in neat little packages, and the idea of making it at home seemed way too complicated.
Turns out, making these Greek yogurt cheese balls is actually pretty straightforward – even easier than buying cheese at the store. All you need is good Greek yogurt, some seasoning, and a bit of patience. Trust me, once you try these tangy little balls of goodness, you’ll wonder why you haven’t been making them all along.
Why You’ll Love These Greek Yogurt Cheese Balls
- Simple ingredients – You only need 5 basic ingredients to make these creamy cheese balls – plain yogurt, salt, olive oil, lemon zest, and fresh thyme.
- Make-ahead friendly – While they need time to drain and set up, the actual hands-on prep time is minimal – perfect for planning ahead for parties or gatherings.
- High-protein snack – These cheese balls are naturally high in protein from the strained yogurt, making them a satisfying and nutritious appetizer or snack option.
- Cost-effective – Making your own yogurt cheese balls at home costs much less than buying specialty cheese or labneh from the store, while giving you control over the flavors.
What Kind of Greek Yogurt Should I Use?
For cheese balls, whole milk Greek yogurt is definitely the way to go – it’s thicker and creamier than lower-fat versions, which helps create the right texture for rolling into balls. Regular yogurt won’t work here since it’s too thin and won’t strain properly to form the cheese. When shopping, look for brands that don’t contain any added thickeners or stabilizers, as these can affect how well the yogurt strains. If you can’t find Greek yogurt labeled as “whole milk,” look for one that says “full fat” or “5%” on the container – these will give you the best results for this recipe.
Options for Substitutions
Let’s talk about what you can swap in this recipe while still getting great results:
- Plain whole milk yogurt: This is the star ingredient, and while you should stick to plain yogurt, you have some options. Greek yogurt is ideal, but regular whole milk yogurt works too – just expect a longer straining time. Avoid using non-fat yogurt as it won’t give you the right texture.
- Olive oil: You can switch up the oil depending on what flavors you like. Try a nice avocado oil or even a flavored olive oil like garlic or herb-infused varieties for extra taste.
- Lemon zest: Orange or lime zest can work for different flavor profiles. You could also skip the citrus altogether and add dried herbs or cracked black pepper instead.
- Fresh thyme: Other fresh herbs work great here – try rosemary, oregano, or basil. If you don’t have fresh herbs, you can use dried ones (use about 1/3 of the amount called for fresh), though fresh really does work better for this recipe.
- Salt: Regular table salt works fine, but if you have flaky sea salt or pink Himalayan salt, they’d make nice finishing touches.
Watch Out for These Mistakes While Making
The biggest challenge when making Greek yogurt cheese balls is not straining the yogurt long enough – you’ll need at least 24 hours of draining time in the refrigerator to achieve that perfect, thick consistency that can be shaped into balls.
Another common mistake is using yogurt with too low fat content or one with added stabilizers, which won’t strain properly – always opt for full-fat, plain Greek yogurt without any additives for the best results.
When forming the cheese balls, keep your hands cold by running them under cool water, as warm hands will make the cheese too soft to work with, and don’t skip chilling the formed balls for at least an hour before serving to help them maintain their shape.
For extra flavor and preservation, make sure to completely submerge the balls in good quality olive oil – this not only adds taste but also helps them last longer in the refrigerator.
What to Serve With Greek Yogurt Cheese Balls?
These tangy Greek yogurt cheese balls are perfect for serving as part of a Mediterranean-style appetizer spread! They’re great alongside warm pita bread, crispy crackers, or fresh cucumber slices for scooping and spreading. I love setting them out on a platter with other mezze favorites like olives, roasted red peppers, and fresh cherry tomatoes. For a complete appetizer board, add some honey for drizzling over the cheese balls – the sweet and tangy combo is really good. These also work great crumbled over salads or grain bowls if you have any leftovers (though in my house, they usually disappear pretty quickly!).
Storage Instructions
Keep Fresh: These tasty Greek yogurt cheese balls will stay fresh when submerged in olive oil in an airtight container in the fridge. They’ll keep their texture and flavor nicely for up to 2 weeks. Just make sure to use clean utensils each time you grab some to avoid any contamination.
Marinate: For the best flavor, let these cheese balls hang out in the olive oil with herbs for at least 24 hours before eating. The longer they marinate, the more flavorful they become! You can also add different herbs and spices to the oil to switch up the taste.
Serve: Take them out of the fridge about 30 minutes before serving to let them come to room temperature – this helps bring out their full flavor. They’re perfect for spreading on crackers or adding to salads!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 24-48 hours (including draining time) |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 40-45 g
Ingredients
- 24 ounces plain whole milk yogurt
- Dash of salt
- Olive oil, for drizzling
- Lemon zest
- Fresh thyme leaves
Step 1: Prepare the Strainer and Bowl
Set a mesh strainer over a large bowl.
Ensure the bowl is deep enough so there’s a few inches of space between the bottom of the bowl and the strainer.
Line the strainer with a fine mesh nylon straining bag or two layers of cheesecloth.
Nylon bags are recommended as they are durable and easy to clean.
Simply rinse and launder them repeatedly.
Step 2: Drain the Yogurt
Turn the yogurt into the lined strainer and sprinkle it with a little salt.
Gather the fabric around the yogurt and twist it tightly to start the liquid dripping into the bowl below.
Use a clip to hold it tightly if needed.
Place a small plate on top of the yogurt, then weigh it down with a brick or a heavy can to apply pressure.
Place this setup in the fridge for 24 hours.
Check occasionally to ensure proper draining; increase the weight if necessary and make sure the yogurt stays elevated above the liquid.
For thicker cheese, you can extend the draining time up to 48 hours, although 24 hours often suffices.
Step 3: Remove and Dispose of Whey
After 24 hours, remove the labneh from the straining bag, discarding the whey collected in the bowl.
Optionally, save the whey for use in baking or cooking.
Step 4: Store or Shape the Labneh
Now you have two options: place your labneh into an airtight container and refrigerate it, or shape it into balls.
To make labneh balls, roll 1-inch portions of the cheese between your palms.
Lightly oil your hands to make the cheese surface smooth and shiny.
Place the rolled balls into a clean jar.
Step 5: Preserve and Flavor the Labneh
Once all the cheese is rolled, fill the jar with olive oil, just enough to cover the balls completely.
Add lemon zest and thyme for added flavor.
The labneh will keep, refrigerated, for about a week.
Enjoy this tangy, creamy cheese with your favorite dishes or as a snack.