one batch of yogurt cheese made from 2 L whole milk
1/2cof fruity extra virgin olive oil
3large cloves garlic, finely minced
1 1/2teaspoonfennel seeds
1 1/2teaspooncaraway seeds
3/4teaspoondried hot pepper flakes(to taste)
1tablespoonMaldon Sea Salt
more than a good few turns of fresh ground black pepper
Using a melon ball scoop, or a mini-ice cream scooper, form small balls; place them into a small container
Drizzle balls with fruity extra virgin olive oil to be sure they don't stick to one another; continue drizzling as you add layers
Once all balls are made; combine remaining ingredients into second container of similar size
Slowly "roll" balls from one container to the other a few times to mix ingredients around them OR roll balls in spice mix and then preserve in oil; taste is similar, appearance is dramatically different
Serve with crackers
Will keep fully submerged in oil for a couple of months; almost forever, if balls are plain.
Do this according to your own palate. I have made this many times and usually to this standard.