Marinated Yogurt Cheese Balls

Course Appetizer
Cuisine Canadian
Prep Time 30 minutes
Total Time 30 minutes
Servings 33
Author Valerie Lugonja


  • one batch of yogurt cheese made from 2 L whole milk
  • 1/2 c of fruity extra virgin olive oil
  • 3 large cloves garlic , finely minced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 1/2 teaspoon fennel seeds
  • 1 1/2 teaspoon caraway seeds
  • 3/4 teaspoon dried hot pepper flakes (to taste)
  • 3/4 teaspoon cumin seeds
  • 1 tablespoon Maldon Sea Salt
  • more than a good few turns of fresh ground black pepper


  1. Using a melon ball scoop, or a mini-ice cream scooper, form small balls; place them into a small container
  2. Drizzle balls with fruity extra virgin olive oil to be sure they don't stick to one another; continue drizzling as you add layers
  3. Once all balls are made; combine remaining ingredients into second container of similar size
  4. 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
  5. Serve with crackers
  6. Will keep fully submerged in oil for a couple of months; almost forever, if balls are plain.

Recipe Notes

Do this according to your own palate. I have made this many times and usually to this standard.