Yogurt Cheese In Olive Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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this recipe makes enough yogurt cheese balls to fill two 1-pound jars... it can be eaten a snack or as a lunch... spread it with a little of the oil on to thick slices of toasted bread..the recipe is from the four ingredients cook book. Read more ... prep time doe not include the dripping time for the yogurt Ingredients:
4 cups sheep's strained plain yogurt... or regular organic yogurt |
2 teasp. crushed chilies or chili powder |
2 tbsp.fresh herbs... such as rosemary and thyme or oregano |
about 1 1/2 cups extra virgin olive oil, preferably garlic flavored |
Directions:
1. sterilize a 12-inch piece of cheesecloth by soaking in boiling water
2. drain and place in the middle of a large plate
3. season the yogurt with generous amount of salt and tip into middle of cheesecloth
4. bring sides up and firmly tied with string
5. hang bag and suspend over a large bowl to catch the whey
6. let hang for 2 - 3 days until it stops dripping
7. sterilize two 1-pound jars
8. mix the dried chili flakes and the herbs
9. with hand roll 2 teaspoons of cheese into balls and place in the jars
10. sprinkling herb over each layer
11. pour oil over filled jars completely covering the cheese balls
12. store in refrigerator for up to 3 weeks
13. ..................................................
14. this should work very nicely with mozzarella
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