I discovered this recipe for yogurt cheese balls in extra virgin olive oil a while ago and I was eager to share it with you. You have to be organized and patient when preparing them, because the yogurt has to drain on its own and it takes between two and three days. But apart from this minor detail, preparing this cool and tasty appetizer is a piece of cake. In addition, once ready, the yogurt cheese balls last up to three weeks in the refrigerator in perfect condition. That is if you don't eat them beforehand. It all depends on how fond you are of this type of snack.
Get some good bread, the real kind, slice it, toast it and serve these yogurt cheese balls in EVOO with it. You'll see how delicious they are. We love to accompany them with other tapas and dishes, because we love snacking. However, they can also be used to fix an informal summer dinner with a good green leaf salad or, simply, some tomatoes dressed on the side. Don't skimp on the quality of the oil, because you already know that when it comes to simple recipes it is important to take care of these details so that the result is optimal.
Luigi Bormioli airtight glass jars , Laura Ashley porcelain plates and Laura Ashley tea towels
Ingredients (for 30 units)
- 750gr of Greek yogurt
- 1/2 teaspoon salt
- 2 tablespoons of chili
- 4 sprigs of fresh rosemary
- 8 sprigs of fresh thyme
- 500ml extra virgin olive oil
Kitchen Craft ceramic mould , Laura Ashley porcelain plates , Gefu straining and pressing mesh and Pallarès carbon steel knife
Elaboration
- Before starting to prepare this recipe, it is important to prepare a straining and pressing mesh , so the first thing we have to do is boil it in a saucepan with plenty of water for 10 minutes. With this we sterilize it and make sure to keep our distance from possible bacteria and other microorganisms. We drain the mesh, being careful not to burn ourselves, and we spread it on a wooden board to avoid getting the work area too dirty.
- In a deep bowl, mix the Greek yogurt with the salt and stir thoroughly until well incorporated. 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 refrigerator and let the yogurt drain for 2-3 days or until it stops dripping. We place a deep container underneath to collect all the whey, which we can use to make cakes, cookies, breads and other preparations.
- Once the yogurt has dried, before removing it from the refrigerator, prepare the seasoning. To do this, chop the chillies and rosemary leaves and mix them with the thyme leaves, which do not need to be chopped. If you like spicy food, leave the chilli seeds in the mixture, otherwise remove them 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 shape them into balls. We place them in the jars, sprinkling each layer with a little of the chilli, rosemary and thyme seasoning.
- Once the jars are completely full, cover with extra virgin olive oil, seal and store in the fridge until serving. The longer the time passes, the tastier the yogurt cheese balls will be as they absorb the aromas and nuances of the herbs and chilli.
Luigi Bormioli airtight glass jars , Gefu straining and pressing mesh and Laura Ashley kitchen towels
