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Christmas appetiser dripped yogurt cheese
Probiotic party food!
Bring holiday cheer to your table with this Christmas-inspired dripped yogurt cheese appetiser. It’s vibrant in colour, rich in flavour, and just perfect for grazing. Homemade dripped yogurt cheese sits somewhere between a dip and a spread and is an economical and creative, make-ahead alternative to pricey cheese platters. With two flavours - walnut and basil or almond and pomegranate - they are festive, eye-catching and completely delicious!
Made from dripped homemade yogurt (probiotic cream cheese or labne), these cheeses are not only a delight for the tastebuds, they’re also naturally gut-friendly. Packed with flavour, no-one will be able to stop at just one scoop.
Christmas dripped yogurt cheese is ideal for preparing ahead of time — in fact, we recommend it, as the flavours develop beautifully with a little rest. Once mixed, you can either store the cream cheese in an airtight glass container or mold it into shape (log or dome) and store, covered in the fridge. When it’s time to serve, simply surround with crackers, bread, pita, or vegetable sticks and watch it disappear.
Dripping homemade yogurt is simple and satisfying. If you’re new to the process, follow our step-by-step instructions here. Use any homemade dairy yogurt or probiotic dairy. The only planning needed is drip time: for a firm cheese, allow minimum 24-hours. We used approximately 1.5 litres of homemade cow’s milk yogurt to create two cheese domes — halve the amount if you’re making one.
BASIL & WALNUT
INGREDIENTS
1 cup dripped yogurt cheese
½ cup grated (lightly packed) parmesan or similar firm aged cheese
1/4 cup red capsicum, finely chopped
1 heaped tablespoon of fresh chives, finely chopped
¼ teaspoon of salt
Grind of fresh black pepper
½ cup walnuts, finely chopped
½ cup fresh basil leaves, finely chopped
Crackers for serving
Method
- In a medium bowl, mix the dripped yogurt and parmesan cheese together with a fork.
- Add the capsicum, chives, one tablespoon of the chopped walnuts, salt and pepper and stir to incorporate.
- Mix the remaining chopped walnuts and basil in a small bowl.
- Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
- Lightly press the walnut and cheese mixture into the cheese dome until the surface is completely covered.
- Clean away the excess basil and nut from around the dome
- Cover and refrigerate for an hour to set.
- Serve with crackers.
- Best eaten with 2 days while the basil leaves are fresh however the yogurt cheese will stay fresh for 1 week if keep airtight in the fridge.
ALMOND & POMEGRANITE
Ingredients
1 cup dripped yogurt cheese
½ cup finely chopped raw almonds
1 tablespoon butter
1-2 cloves of crushed garlic
10 fresh sage leaves, finely chopped
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 cup fresh pomegranate seeds
Crackers for serving
Method
- Heat a skillet over medium heat and dry roast the chopped almonds until lightly toasted then transfer to a dish to cool.
- Add the butter, crushed garlic and sage to the hot pan and cook, stirring continuously for a minute and then add to almonds to cool. Place in the fridge or freezer to cool quickly.
- While cooling, break open the pomegranate and collect the seeds in a bowl.
- In a medium bowl, mix the dripped yogurt, almond and garlic mixture, salt and pepper with a fork to thoroughly combine.
- Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula
- Lightly press the pomegranate seeds into the cheese dome until the surface is completely studded with red jewels.
- Cover and refrigerate for an hour to set.
- Serve with crackers of your choice.
- Store airtight for up to 1 week in the fridge.
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