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Recipe: Yogurt Cheese Balls In Olive Oil

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This recipe works best with homemade yogurt that separates safely and naturally. If you must use store yogurt, Greek and organic is optimal.

Click to download our Cheesemaking Recipe book today with tips and tricks to take your delicious cheese at home to the next level. Plus, it's a healthy and delicious snack that the whole family will love.

5 minutes

4 hours

5-6 Balls


Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Greek Yogurt Starter Culture

Yogurt Greek Yogurt Starter Culture

Greek Yogurt Starter Culture


There’s a reason Greek Yogurt is one of our most popular products! Make tangy, rich, and delicious yogurt at home for a fraction of the cost of store-bought. 

Using a starter culture allows you to control the ingredients, making your Greek Yogurt much healthier.

The Greek Yogurt Starter is an heirloom culture - meaning you'll make endless delicious yogurt all from one starter!




  • 1 quart plain yogurt that has separated slightly
  • 1 tsp. sea salt
  • herbs and spices as desired (optional)
  • 2 cups olive oil


  1. If yogurt is separated already, skip to step 2. If not, leave it out on the counter for a few hours until it just starts to form a whey layer.
  2. Line a colander with clean butter muslin. Pour in yogurt, tie the muslin into a draining sack, and suspend it over a sink or bowl for 12 hours to drip and drain.
  3. Once yogurt has become like a soft cheese, and is formable when stirred a little with a spoon, remove from muslin and place in a small mixing bowl.
  4. Salt to taste; add whatever herbs or spices you wish at this point.
  5. Scoop a Tbsp. of yogurt cheese into your palm and roll into a smooth ball. Drop this ball into a clean, sanitized pint jar. Repeat this step until all the cheese has been made into balls and transferred into the jar.
  6. Add in sprigs of fresh herbs now, if desired, along the sides of the jar. Rosemary, basil and thyme work well.
  7. Fill the jar up to 1 inch below the rim with olive oil and screw the lid on tightly.
  8. Keep jar refrigerated or in dark, cold storage. It will keep indefinitely.
  9. Take balls out as needed. Serve with crackers and a little spreading knife for an elegant and delicious snack.