Yogurt cheese balls in herb oil

Ingredients for 2 servings:

• 1 ½ kg yogurt 3.5% fat
• 2 tsp salt, level
• 6 bay leaves
• 4 garlic cloves
• 1 Pepper
• Thyme, dried
• Oregano, dried
• olive oil
• pepper

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

for 2 glasses of 400 ml each – a lovely gift from the kitchen

Pour the yogurt into a bowl and mix with salt. Line a sieve with a tea towel or paper towel and place the sieve in a bowl. Pour the yogurt into the sieve and let it drain well in the refrigerator for 2 days. Shape the drained yogurt into walnut-sized balls with your hands or using 2 teaspoons and place them on a flat plate. Refrigerate for another 3 hours. Peel the garlic cloves and roughly chop them. Slice the chili peppers. Gradually layer the balls in jars, seasoning each layer with pepper, thyme, and oregano. Sprinkle the chili peppers, garlic pieces, and chopped bay leaves on top (the chili peppers look particularly good on the rim of the jar). Finally, pour olive oil over the balls to cover them well. Store the yogurt balls in the refrigerator. They will keep for about 6-8 weeks. Tastes great with baguette, raclette, fondue or grilling, as a starter with salad, etc.