Marinated Yogurt Cheese Balls
Servings: 33
Ingredients
- 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
Instructions
- 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.
Notes
Do this according to your own palate. I have made this many times and usually to this standard.