Herbed Yogurt Cheese Balls (Bottled for Gifts)
Ready In: 144 hrs 30 mins
Yields: 16-20 small cheeses
Ingredients
Directions
- Line 2 large strainers with scalded cheesecloth and place over receptacle bowls to catch the drainage.
- Whisk the salt into the yogurt and pour into strainers.
- Leave to drain overnight, it will become a soft, creamy curd.
- Mold this into small rounds, place them on a perforated dish and leave them in the refrigerator for 24 hours.
- The cheeses can be eaten right away, sprinkled with the chopped herbs or paprika and served on thick slices of fresh tomato.
- If you want to keep them, leave them in the refrigerator for another 2 to 4 days, depending on how creamy you want them to be, then pack them into sterilized jars with herbs and cover with olive oil, store in a cool place.
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