Yogurt Cheese Balls In Olive Oil
June 03, 2016
"This recipe works best with homemade yogurt, because it separates safely and naturally. If you must use store-bought yogurt, Greek and organic is best. The herbs are optional- you can just leave the cheese plain. You can also use a garlic (or other) infused olive oil. Serving size is an estimate. NOTE: IF USING STORE BOUGHT YOGURT, IT REQUIRES 12 ADDITIONAL HOURS DRAINING TIME!!!"
- Serving Size: 1 (76.3 g)
- Calories 490.1
- Total Fat - 54.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 1.1 mg
- Sodium - 301.1 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0 g
- Sugars - 0.7 g
- Protein - 2.2 g
- Calcium - 24.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
If yogurt is separated already, skip to step 2. If not, leave it out on the counter for a few hours until it just starts to form a whey layer.
Line a colander with clean butter muslin. Pour in the yogurt, tie the muslin into a draining sack, and suspend it over a sink or bowl for 12 hours to drip and drain.
Once yogurt has become like a soft cheese, and is formable when stirred a little with a spoon, remove from muslin and place in a small mixing bowl.
Salt to taste; add whatever herbs or spices you wish at this point.
Scoop a Tbsp. of yogurt cheese into your palm and roll into a smooth ball. Drop this ball into a clean, sanitized pint jar. Repeat this step until all the cheese has been made into balls and transferred into the jar.
Add in sprigs of fresh herbs now, if desired, along the sides of the jar. Rosemary, basil and thyme work well.
Fill the jar up to 1 inch below the rim with olive oil and screw the lid on tightly.
Keep jar refrigerated or in dark, cold storage. It will keep indefinitely.
Take balls out as needed. Serve with crackers and a little spreading knife for an elegant and delicious snack.
Tips & Variations
- Pint size canning jars