Name: Yogurt balls in olive oil with spices
Ingredients: 4 L low-heat pasteurized milk (up to 74°C) or fresh milk; 2 g yogurt cultures; favorite spices and herbs; olive oil

Yogurt balls in olive oil with spices

Dairy

2019-09-11

avg. 5 | number of ratings: 3

Homemade yogurt balls in a jar are a very easy-to-make dish that looks exceptional on the table. Olive oil, herbs, and spices make the yogurt balls taste delicious with pieces of fresh bread and make a perfect snack for anyone who loves sandwiches with a velvety cheese spread. Their creamy flavor and aroma make them hard to resist. Try this recipe and discover an exceptional cheese spread for sandwiches that will let you transform an ordinary breakfast. Choose various spices and prepare a jar full of delicious treats. Become a flavor hunter and choose what’s proven.

Yogurt balls with spices and herbs are also an excellent option for the youngest! Their appearance will certainly interest more than one picky eater. You can also use homemade yogurt balls in an olive oil marinade to prepare tasty canapés or add them to salads to accentuate their aroma and flavor.

Preparation:

Heat the milk in a pot to 42°C. Pour the yogurt cultures into a glass and dissolve them in a small amount of the previously warmed milk. Then pour them into the pot with the milk and leave for about 8-12 h in a warm place, covered. Ideally, the temperature should not drop below 25-30°C.

For example, you can place the pot in a gently preheated oven :) After this time, move it to the refrigerator for about 5 h.

When the yogurt thickens, gently transfer it onto a sieve lined with cheesecloth so that the whey can slowly drain without coming into contact again with the curd that will form on the cloth (you can, for example, set the sieve on a riser made from a small jar).

When the cheese is thick enough, shape it into small balls and roll them in your favorite spices (chili, basil, thyme, dried tomatoes, pepper...). Place the prepared balls in a jar, cover them with olive oil, and then press a clove of garlic into each jar ( about 230 ml), add a pinch of chili, and fresh herbs (e.g., parsley, thyme, lovage...).

Seal the jars and place them in the refrigerator. This way, you can store them for up to 4 weeks.