Herb Rolled Yogurt Cheese
When even simple gourmet cheeses are expensive at the market, what's a frugal mama to do? Make her own at home, of course! Homemade Yogurt Cheese is one of the easiest cheeses you can make! And it only tastes like a million bucks!
Servings: 12 servings
- 1 litre full fat yogurt, please don't use skim. Just, just don't.
- Dried Herbs, I used an italian herbs blend
- Olive oil, it'll be less than 1/2 cup
Wet a thin tea towel and squeeze out the extra water and use it to line a strainer or colander.
Pour your yogurt in and let sit in a pot or bowl (for whey to drain) for 24 hours, stirring a few times. (Or 20 if you OCD like me.)
After 24 hours, scoop out the yogurt cheese into a bowl, salt to taste, then chill until cold, most likely the next day.
Scoop out 1 tbsp sized balls (portion/ice cream scoop works great!) onto a plate/pan, and then roll in dried herbs.
Put balls in a wide mouth mason jar, and pour olive oil overtop to completely cover. I moved the balls around a bit to make sure there was no air space.
Put in fridge and use as needed! I'd say leave them a week for the flavours to meld. This can be kept for months! The flavour will get stronger and the cheese more flavourful.