Cream Cheese can also be made with yogurt. This simple recipe can be changed to your taste by using the ingredients you like.
I turned my cheese balls over in black and white sesame seeds. MMMMMM… they are so good!
Serve them for breakfast with crisp fresh bread, or on a cheese platter with boiled potatoes, or mix them with grilled vegetables!
Believe me, you will get addicted to this cheese!
For 2 Jars:
2 cups + 1 tbsp (500 g) Nature Yogurt – You can use pretty much any kind of plain yogurt. Fat free is really not very good as there isn’t much flavour. Two percent yogurt is the lowest that I would go.
1 tsp Salt
1 tsp dried Parsley
1 tsp dried Rosemary
1 tsp Peppercorn
2-3 Twigs fresh Rosemary
You can also add some Lemon leaves
black and white Sesame Seeds
approx 13.5 OZ (400 ml) Olive Oil
Season the yogurt with the salt and dried parsley, then pour it into a muslin cloth, tie it together and place it into a sieve over a bowl. Put it into the fridge to drip off the liquid for at least 24 hours. I left mine dripping for 48 hours! The longer you let it drip, the more compact the cheese will be.
Now form small balls of the size of ping-pong balls. I made approx 20 of them. Mix the sesame seeds in a small bowl and turn the cheese balls over in them.
Pour some of the olive oil into two clean jars and add 2 bay-leaves, half of the peppercorns and half of the dried rosemary to each jar. Then fill it up with olive oil, until the cheese balls are covered. Add the fresh rosemary and the lemon leaves too.
Store in the fridge!
– turn the cheese balls over in crushed peppercorns or cumin seeds
– serve them as breakfast with fresh crusty bread
– mix it with grilled vegetables
– you can actually also serve the cheese balls fresh, without preserving them in oil. I would then turn them over in paprika or curry powder, in dried parsley or basil.