YOGURT BALL RECIPES

Steps:

• Line a large strainer with cheesecloth and put over a deep bowl. Put all of the yogurt in the cloth.
• Close the cheese cloth by closing its edges and place in a refrigerator for two days.
• Now tenderly squeeze excessive liquid and the result will be soft cheese. Make small balls out of this cheese and keep in glass jar.
• Take a medium bowl. Put in olive oil, lemon zest, salt and pepper. Whisk well.
• Now pour this dressing into glass jar and marinate for eight hours. This will taste delicious up to 2 weeks.

Steps:

• 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 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.