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Pickled yogurt balls

updated

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Ingredients for 1 servings:

  • 1 ½ kg natural yogurt
  • 2 tsp, leveled salt
  • 2 sprigs thyme, fresh
  • 2 bay leaves, fresh
  • 2 sprigs of oregano, fresh
  • 500 ml olive oil, maybe a little more

Instructions

Working time approx. 35 minutes; Rest period approx. 16 days 4 hours; Total time approx. 16 days 4 hours 35 minutes

Mix the yogurt with salt. Then place it in a sieve lined with a cloth or paper towel and let it drain well in the refrigerator for 2 days. Shape the drained yogurt into balls with moistened hands and place them on a plate. Cover again and refrigerate for 4 hours until firm. Wash the herbs, pat dry, and chop finely. Place the yogurt balls with herbs in twist-off jars and pour on enough olive oil to cover them well. Seal the jars and store in a cool, dry, and dark place for at least 1-2 weeks. Once opened, the jars should be used within 6 to 8 weeks. The yogurt balls go well with crusty bread and crisp leaf salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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