erbed Yogurt Cheese Balls
Source of Recipe
Derf
Recipe Introduction
Herbed yogurt cheese balls make a nice first course, served on thick slices of fresh tomato or with different breads a very nice lunch. They look great in a bottle with herbs, tie a ribbon on and give them as gifts--your friends will love them!! 16 -20 small cheeses
List of Ingredients
Herbed Yogurt Cheese Balls (Bottled for Gifts)
2 1/2 quarts plain yogurt
2 teaspoons salt
finely chopped mint
finely chopped marjoram
finely chopped tarragon (other herbs of your choice can be used)
paprika
olive oil
Recipe
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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