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"There's No Such Thing As Too Much Garlic" Yogurt Cheese

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Member since 2006
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Serves 16 | Prep Time 20 | Cook Time

Why I Love This Recipe

I had a fresh farm cheese appetizer called "Angelica della Morte" at a local restaurant here in the greater Seattle area. It is a garlic and black pepper soft cheese...and it is FANTASTIC!

So, I had to try and replicate it at home. I did not ask the restaurant for a recipe as that would be just too easy.

First I tried making cheese the traditional way...heating milk, adding rennet, separating the curds from the whey, messing it up, starting it over...rinse - repeat...

Then (being the lazy son of a biscuit eater I am) I thought...hey! yogurt is almost cheese already...the hard part is done...can I use that?

The answer was (is) YES, yes you can!

So here is my version of that fresh, soft farmers is also FANTASTIC...but I have to ask you believe that there is no such thing as too much garlic?

I ask, because I have had people tell me there's no such thing as too much garlic, and then try this cheese...and then tell me there's too much garlic (weenies)!

Adjust if you like...but beware...I also included a couple of suggestions at the bottom of the recipe...

Ingredients You'll Need

2 lbs. plain Greek yogurt
1 1/2 tsp. Kosher salt
5 Tbsp. finely chopped fresh garlic (raw)
1 Tbsp. freshly ground black pepper


You will need -

1 package of cheese cloth

Kitchen twine

Medium sized colander

Medium sized bowl (something the colander will fit in)

Mix the yogurt, salt and garlic together

Rinse the cheesecloth in cold water and wring out well

Line the colander with at least three layers of cheesecloth (cut it so that you can gather it together at the top)

Place the colander into the bowl

Scoop the yogurt mixture into the cheesecloth, gather the cloth around the yogurt mixture and tie it with some twine.

Make room in your fridge in a place where you can suspend the cheesecloth package, by at least six inches, over the bowl/colander combination with more twine

Allow this package to hang there for at least 24 hours (longer if you like your cheese more firm, the longer you hang it, the more water drains out and the firmer the end product will be)

Now this is not for the faint of heart…it is HOT with garlic!

I have had people tell me there's no such thing as too much garlic…and not able to eat this because there's too much garlic! So beware…

You can modify this recipe by roasting the garlic, adding herbs, lemon zest…mix it up…have fun!

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