Sep 12 2026
Restaurants›Soulas Modern Greek Cuisine›Balkan Style Yogurt Recipe

Balkan Style Yogurt Recipe

Inspired by Soulas Modern Greek Cuisine
Time5h
Serves4

A bitter sweet pressed yogurt, with toasted pine nuts and distilled Greek honey.

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Ingredients

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Yogurt Base

Pressing/Draining

Pine Nut Topping

Honey Drizzle & Finish

Method

Yogurt Base

  1. 1

    Salt the yogurt

    In a large bowl, whisk the plain whole-milk yogurt with 1 teaspoon fine sea salt until smooth and uniform. This seasons the yogurt and helps draw moisture during draining.

Pressing/Draining

  1. 2

    Prepare the drain

    Line a colander with a double layer of cheesecloth or very fine muslin, leaving plenty of overhang. Place the colander over a bowl to catch whey.

  2. 3

    Drain the yogurt

    Transfer the salted yogurt into the prepared cheesecloth, fold the cloth over to enclose the yogurt, then gather the corners and gently twist to shape into a compact bundle. Place a small plate or shallow bowl on top and then a heavy weight (a jar or canned goods) to press. Refrigerate and drain for 4–8 hours until the yogurt has reduced to a thick, spreadable consistency (approximate final volume: ~1.5–2 cups depending on initial yogurt). For a firmer, almost cheese-like texture, drain 8–12 hours.

  3. 4

    Unwrap and transfer

    Remove the weight and unwrap the cheesecloth. Transfer the pressed yogurt to a serving bowl or shape it onto a shallow plate using a spatula, smoothing the surface or creating shallow swirls for toppings to sit in.

Pine Nut Topping

  1. 5

    Toast the pine nuts

    Place a small skillet over medium heat. Add the pine nuts and toast, stirring or shaking frequently, until fragrant and just golden at the edges, 2–4 minutes. Watch closely to avoid burning.

  2. 6

    Brown butter gently

    Reduce heat to medium-low and add 2 tablespoons unsalted butter to the skillet with the toasted pine nuts. Continue cooking, stirring constantly, until the butter foams and takes on a light nutty-brown color (brown butter) and the pine nuts deepen slightly in color, about 1–2 minutes. Remove from heat immediately to stop browning.

  3. 7

    Finish pine nuts

    Stir in 1 teaspoon extra-virgin olive oil and 1/4 teaspoon fine sea salt, toss to coat, then transfer the pine nuts with some of the butter/oil mixture to a small bowl to cool slightly. Reserve the butter/oil from the pan to drizzle over the yogurt later.

Honey Drizzle & Finish

  1. 8

    Assemble and drizzle

    Spoon the pressed yogurt onto your serving plate if not already plated. Spoon the toasted pine nuts and their butter over the center of the yogurt, spreading them slightly toward the edges.

  2. 9

    Add honey and garnishes

    Drizzle 3 tablespoons Greek thyme honey evenly over the yogurt and pine nuts so that it pools lightly in the swirls. If using, grate 1/2 teaspoon fresh lemon zest over the top for a bright bitter-sweet lift and finish with a light dusting (1/8 tsp) of freshly ground black pepper to accentuate the bitter-sweet profile. If desired, gently swirl the honey into the yogurt with the back of a spoon for a marbled look.

  3. 10

    Serve

    Serve immediately at cool room temperature or slightly chilled. Leftovers: cover and refrigerate up to 3 days; pine nuts lose crispness over time—refresh by lightly reheating the nuts in a dry skillet before serving.

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