They cannot replace cream cheese, but surely they are healthier, lower in fat and the most important : they are homemade! You need a couple of days to achieve the result above and if you are as impatient as I am, start with strained yoghurt. The quantitiy is depends on your eating habits and of course the number of the guests you have. You should be very gentle with the little yoghurt balls while serving them and they will pay you with their distinctive taste.
3 cups (750 gr) plain yoghurt
1 teaspoon salt
chopped fresh herbes ( rosemary, oregano, thyme or dill)
1 teaspoon red pepper flakes
1 cup ( or more) extra virgin olive oil.
Sterilize your cheese cloth by dipping it in boiling water and fill the cloth with yoghurt. You can use a colander placed under the cloth to help you tying the ends. You should have some empty space in your freezer to hang the cloth for around three days. Do not forget to collect the juices with a shallow bowl placed under the bag. They are nutricious! I finished the process in two days by starting with strained yoghurt but it gives better result with normal plain yoghurt. When it stops dripping and feels hard to the touch, transfer the cheese in a small bowl. It will be reduced perhaps half of its weight. Add salt and the herbs. Grease a small tray and using a teaspoon as a scoop, roll small balls from the cheese. You can dip your palms in a little water or oil to help you shape them. Place the balls softly in clean jars. Cover with olive oil and place in the fridge.
If you prefer them plain, just add the salt in yoghurt and sprinkle the herbs between layers of cheese. You may also add a clove of garlic or a chili pepper inside the jar. You can keep them around three weeks in the fridge. Just take them out early enough for the oil to thaw. Serve with toasted bread or crackers. Enjoy!
Hi Tülin, this is a really intersting recipe. Am I right that it only works with Greek - full fat - Yoghurt ? I have my doubt that this also works with the warery 1 % or whatever yoghurt we can buy here (but fortunately we now can also purchase wonderful Greek yoghurt in our stores). I will give this a try also, one of the other ! Oh what wonderful antipasti world, these are little pieces of heaven. Take care (and continue marinating ;-) ! ) angelika
Dearest Angelika, you are right; this recipe needs real yoghurt,does not have to be full fat but should be denser than the fruity ones. I am announcing you as the antipasti queen after all your delicious offers on your blog. I am just following you.Thank you very much!
My Dear Friend, you are so extremly kind and it does so good to have such a fan out there, but honestly I believe that we both together might get world-famous with our antipasti (meze- ) buffets !!! ;-) Have a nice Sunday evening and until soon, big hugs from all 3 "apples"
Hi Tülin, this is a really intersting recipe. Am I right that it only works with Greek - full fat - Yoghurt ? I have my doubt that this also works with the warery 1 % or whatever yoghurt we can buy here (but fortunately we now can also purchase wonderful Greek yoghurt in our stores). I will give this a try also, one of the other ! Oh what wonderful antipasti world, these are little pieces of heaven. Take care (and continue marinating ;-) ! ) angelika
Dearest Angelika, you are right; this recipe needs real yoghurt,does not have to be full fat but should be denser than the fruity ones. I am announcing you as the antipasti queen after all your delicious offers on your blog. I am just following you.Thank you very much!
My Dear Friend, you are so extremly kind and it does so good to have such a fan out there, but honestly I believe that we both together might get world-famous with our antipasti (meze- ) buffets !!! ;-) Have a nice Sunday evening and until soon, big hugs from all 3 "apples"