Yogurt Cheese Balls In Olive Oil

How to Make

• Step 1: 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.

• Step 2: 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.

• Step 3: 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.

• Step 4: Salt to taste; add whatever herbs or spices you wish at this point.

• Step 5: 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.

• Step 6: Add in sprigs of fresh herbs now, if desired, along the sides of the jar. Rosemary, basil and thyme work well.

• Step 7: Fill the jar up to 1 inch below the rim with olive oil and screw the lid on tightly.

• Step 8: Keep jar refrigerated or in dark, cold storage. It will keep indefinitely.

• Step 9: Take balls out as needed. Serve with crackers and a little spreading knife for an elegant and delicious snack.