Yogurt Cheese Balls Marinated in Herbs

A home made cheese recipe found in
“Harrods Cookery Book” published in 1985
Yogurt Cheese Balls Marinated in Herbs

These walnut-sized balls of thick yogurt look very pretty in their jar of
golden olive oil. Eat with salads, using the flavored oil as a salad dressing.

Makes 16 balls

1 cup thick plain yogurt or Greek yogurt
2 1/2 cups olive oil
3 large sprigs fresh herbs, such as
rosemary, thyme or marjoram


[] Stir the yogurt until smooth, then place it in the center of a large piece of cheesecloth. Tie into a bundle and secure with string. Place the bundle in a deep saucepan or casserole (it must not touch the bottom), position a wooden spoon across the top and tie the bundle to it. Leave to drain overnight. .

[] Unwrap the drained yogurt cheese and shape into 16 walnut-sized balls with your fingers. Pour the olive oil into a glass jar and carefully drop the cheese balls into the oil, one by one. Tuck the herbs down the sides of the jar, cover and leave for at least 2 days before eating.