Some time ago I discovered this recipe for yogurt cheese balls in extra virgin olive oil and I was eager to share it with you. You have to be organized and patient when preparing them, since the yogurt has to drain on its own and the process takes between two and three days. But apart from this small detail, making this tasty and cool appetizer is a breeze. Also, once ready, the yogurt cheese balls keep for up to three weeks in the fridge in perfect condition. That is, unless you notice them before then. It all depends on how much you like this kind of bite.
Get a good loaf of real bread, slice it, toast it and serve these yogurt cheese balls in extra virgin olive oil with it. You’ll see how delicious they are. We love to pair them with other tapas and dishes because we can’t resist grazing. However, they can also solve a casual summer dinner alongside a good green salad or simply some dressed tomatoes. Don’t skimp on the quality of the oil, because as you know when it comes to simple recipes it’s important to care for these details so the result is optimal.
Tarros herméticos de cristal Luigi Bormioli, Laura Ashley porcelain plates and Laura Ashley kitchen towels
Ingredients (for 30 units)
- 750gr of Greek yogurt
- 1/2 teaspoon of salt
- 2 tablespoons of chili pepper
- 4 sprigs of fresh rosemary
- 8 sprigs of fresh thyme
- 500ml of extra virgin olive oil
Kitchen Craft ceramic mold, Laura Ashley porcelain plates, Gefu draining and pressing mesh and Pallarès carbon steel knife
Preparation
- Before starting the preparation of this recipe it is important to get a draining and pressing mesh ready, so the first thing we have to do is boil it in a Shallow Casserole with plenty of water for 10 minutes. This sterilizes it and ensures we keep distance from possible bacteria and other microorganisms. We drain the mesh carefully so as not to burn ourselves and spread it over a wooden board to avoid dirtying the work area too much.
- In a deep bowl we mix the Greek yogurt with the salt and stir thoroughly until well incorporated. We pour the seasoned Greek yogurt into the center of the mesh, gather the sides and tie with twine or another type of cord.
- We hang this kind of bundle inside the fridge and let the yogurt drain for 2-3 days or until it no longer drips. Place a deep bowl underneath to collect all the whey, which we can use to make cakes, cookies, breads and other preparations.
- Once the yogurt is dry, before removing it from the fridge, we prepare the seasoning. For this we chop the chilies and the rosemary leaves and mix them with the thyme leaves, which do not need to be chopped. If you like it very spicy, leave the chili seeds in the mixture; otherwise remove and discard them.
- On the other hand we wash a couple of airtight glass jars well and fill their bases with extra virgin olive oil. With clean hands we take small portions of the yogurt and roll them into balls. We place them in the jars, sprinkling each layer with a bit of the chili, rosemary and thyme seasoning.
- When we have filled the jars completely, we cover with extra virgin olive oil, close them and store in the fridge until serving. The longer they sit, the tastier the yogurt cheese balls will be as they absorb the aromas and nuances of the herbs and chili.
Tarros herméticos de cristal Luigi Bormioli, Gefu draining and pressing mesh and Laura Ashley kitchen towels
