Yoghurt Cheese Balls

By Lady Melisant de Bergerac


I have had many requests for this recipe, because it is soooo good! Omit the chilli, if you do not “like it hot”.

Make sure you keep your hands and utensils really clean.

From the book “A Taste of the Mediterranean ”, Jacqueline Clark and Joanna Farrow, Lorenz Books, London ,1996, ISBN 1 85967 244 2.

750 g/ 1 ¾ lb Greek sheep’s yoghurt (I use Greek style yoghurt – easier to find!)

2.5 ml/ ½ teaspoon salt ( I also use 1 teaspoon of salt to 1 Kg of Greek yoghurt)

10 ml/ 2 teaspoons crushed dried chillies or chilli powder

15 ml/ 1 tablespoon chopped fresh rosemary

15 ml/ 1 tablespoon chopped fresh thyme or oregano (or both!)

about 300 ml/ ½ pint/ 1 ¼ cups of olive oil, preferably garlic flavoured. (Place the garlic cloves in the olive oil when you first drain the yoghurt. This gives the oil three days to absorb the yummy garlic flavour.)

FILLS TWO 450 g/ 1 LB JARS.

1. Sterilize a 30 cm/ 12 inch square of muslin by steeping it in boiling water. (I boil mine for 10 minutes to ensure they are really clean.)

Drain and lay over a large (clean, DRY!) plate. Mix the yoghurt with the salt and tip onto the centre of the muslin. Bring up the sides of the muslin and tie firmly with string.

 

     
2. Hang the bag on a kitchen cupboard handle or suitable position where the bag can be suspended with a bowl underneath to catch the whey. Leave for 2 – 3 days until the yoghurt stops dripping. (This is o.k. in a cool climate but in sunny Queensland in mid-summer this is not so good. I drain mine in the refrigerator by tying the string to the shelf above.)

 

     

3. Sterilize two 450 g/ 1 lb glass preserving or jam jars by heating them in the oven at 150 h C / 300 F / Gas 2 for 15 minutes. (Wash them well first!)

     

4. Mix together the chilli and the herbs. Take teaspoons full of the cheese and roll into balls with your hands. (Make sure you wash your hands well.)

Lower into the jars, sprinkling each layer with the herb mixture.

 

     
5. Pour the oil over the cheese until completely covered. Store in the fridge for up to 3 weeks. (Hah!)

 

     
6. To serve the cheese, spoon out of the jars with a little of the flavoured olive oil and spread on to lightly toasted bread.

 

     

I know it says it will last 3 weeks but you’ll be lucky if they last for three days. Once everyone gets wind of them these little beauties will disappear before you know it. Get your share first!

I know I also keep harping on about boiling the muslin, clean plates, clean jars, hands etc. This is because this is cheese making, however simple, and dairy products require absolute cleanliness for the product to be edible. Bacterial and fungal contamination can ruin your day, and food poisoning is not fun.

But, as long as you follow the directions, you’ll be fine!

Enjoy your cheese balls!

Melisant de Bergerac