This recipe works best with homemade yogurt that separates safely and naturally. If you must use store yogurt, Greek and organic is optimal.
- 1 quart plain yogurt that has separated slightly
- 1 tsp. sea salt
- herbs and spices as desired (optional)
- 2 cups olive oil
- 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.