Pickled yogurt balls

Ingredients for 1 servings:

• 300 g natural yogurt, creamy, preferably 10%, Greek or Turkish
• 12 g garlic, peeled
• 1 tsp orange zest(s), from an organic orange
• 1 tsp lemon zest, from an organic lemon
• 2 bay leaves, fresh
• 1 rosemary sprig(s), fresh, roughly chopped
• 2 sprigs of fresh thyme, roughly chopped
• 1 small chili pepper(s), dried
• 250 ml mild, virgin olive oil
• n. B. Pepper, green, freshly ground
• n. B. Fleur de Sel

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

with salad, as a barbecue side dish or as a snack with crispy rösti

Line a kitchen sieve with a kitchen towel and add the fresh yogurt. Fold the towel so that the yogurt is completely covered. Fill a full can or a similarly sized container with water and place it on top of the yogurt to weigh it down. Let the yogurt drain in the refrigerator for at least 1 day or press the mixture by hand. Note: To form balls from the mixture, all the liquid must be pressed out. Therefore, it may be better to let the mixture drain for longer! Peel and roughly chop the garlic. Tear off some zest from the orange and lemon, or use a vegetable peeler to very thinly peel the skin and cut into fine strips. Split the rosemary and thyme. Cut the dried chili pepper into two lengthwise slices. Place all ingredients in a similarly sized jar and fill with half of the olive oil. Form the drained yogurt mixture into 1.5-2 cm balls and carefully place them in the flavored oil. Top with the remaining olive oil so that all the yogurt balls are covered and marinate for at least a day. Stored uncovered in the refrigerator and covered with a layer of oil, the yogurt balls will keep for up to a week. My personal preference: Season the marinated yogurt balls with a little fleur de sel and/or green pepper just before serving.