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Homemade Sweet Cheese With Rhubarb And Raspberries

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dairy
Servings: 2
Author: Karon Grieve


  • 1 carton Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar
  • 1 tbsp toasted almonds crushed
  • 200 g/7 oz rhubarb
  • handful of raspberries
  • 2 tbsp water
  • 50 ml/2 fl oz rose wine
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 coriander pods crushed


  • Mix the vanilla extract and honey with the yogurt and spoon into a sieve lined with muslin/cheesecloth and place this over a bowl. Cover with a sauced and weight down with a tin of beans etc, leave in fridge overnight to drain.
  • Next day remove from cheesecloth and pull small pieces off the cheese and roll into balls.
  • Roll cheese balls in mixture of cinnamon, sugar and crushed roasted almonds. Set aside.
  • Cut rhubarb into pieces about 3cm/1-2" lengths and heat these with the raspberries and spices in a pan with the rose wine and sugar for approximately 20 minutes.
  • Remove the spices and serve the rhubarb and raspberries with their flavoured syrup alongside the sweet cheese balls.