It can be hard to think of interesting, but still easy camping appetizers. This is one of my favorites. On last month’s trip camping at Mt. Pinos, I made this Yogurt Cheese with Za’atar and Olive Oil as an appetizer before our main Moroccan-inspired meal of Date and Chickpea Stew. We served it with big, crunchy Cerignola olives and pita bread.
I love this as an appetizer to serve when everyone gets back to camp after a busy day of adventure. It’s easy, no-cook and satisfying- perfect for when your campfire is just getting started and your stove is occupied with cooking the real meal.
You can’t always find yogurt cheese in the grocery store, but it’s really easy to make your own. Basically you just drain as much water as you can off of plain yogurt. Starting out with Greek yogurt gives you a head start since it’s thicker than regular yogurt. You can make the yogurt cheese at home and just transport it to camp in a tupperware, or try making it at camp. You can find Za’atar at specialty spice shops or make your own!
Yogurt Cheese with Za'atar and Olive Oil
Yield
6-8 servingsPrep Time / Cook Time
/Activity Guide
Car Camping, PicnicIngredients
- 3 cups Greek Yogurt
- 1 teaspoon salt
- Za'atar spice mix
- Extra-virgin olive oil
- Pita bread or crackers
Tools
- Large bowl
- Spoon
- Strainer
- Cheesecloth
Method
- Line a strainer with a couple of layers of cheesecloth. Combine the yogurt and salt and scrape the mixture into the cheesecloth lined strainer. Place the strainer over a bowl to catch the liquid. Drain overnight in the refrigerator or in your cooler.
- Gently squeeze any excess liquid from the yogurt cheese and either roll it into balls or scoop it onto a serving plate.
- Sprinkle with za’atar and drizzle with olive oil. Serve with pita bread or crackers and olives.
