Bone Marrow Yogurt Recipe

Preheat and prepare bones

Heat oven to 425°F (220°C). Pat marrow bones dry with paper towels. If not already split, ask your butcher to split lengthwise or use a saw/large chef's knife carefully to expose marrow.

Place bones on a rimmed baking sheet or in a roasting pan cut-side up so marrow is visible. Sprinkle the marrow with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and tuck thyme sprigs around bones if using.

Roast marrow

Roast bones in the preheated oven until marrow is soft and just bubbling at the edges, about 15–20 minutes depending on size. The marrow should be soft but not completely melted away. Watch closely after 15 minutes to avoid rendering out all marrow.

Rest and skim

Remove bones from oven and let rest 3–5 minutes. Using a small spoon, scoop marrow into a small bowl, leaving behind any bone fragments. Reserve any browned pan juices (optional) to swirl into the yogurt for extra flavor.

While bones roast, prepare the yogurt. In a medium bowl whisk together 1 cup whole-milk yogurt and 1/4 cup additional Greek yogurt (if using) until smooth.

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon grated garlic, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until fully incorporated.

Fold 2–3 tablespoons of the warm roasted marrow into the yogurt mixture, mashing it with a fork until it emulsifies into the yogurt and creates a silky, slightly rich texture. Taste and adjust salt, lemon, or olive oil as needed. If you reserved pan juices, add 1–2 tsp for more depth.

Spread the bone marrow yogurt on a serving plate or in a shallow bowl. Spoon remaining scooped marrow decoratively on top or in little mounds so diners can scoop richer bites.

Drizzle with a little extra-virgin olive oil (about 1 tsp), sprinkle chopped chives or parsley, a pinch of lemon zest if using, and finish with flaky sea salt to taste.

Serve immediately with toasted rustic bread or crackers. For serving suggestion: toast bread slices until crisp, rub with a cut clove of garlic, then spoon marrow yogurt onto the toast and top with an extra dot of marrow if desired.