Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor and homogenizing and acidifying the combined yogurt-cheese-oil precursor producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat comprising between about 2% by weight and about 52.5% by weight of an oil comprising between about 10% by weight and about 50% by weight of yogurt and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.
