Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper

The recipe Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper can be made in about 8 hours and 30 minutes. One serving contains 349 calories, 9g of protein, and 25g of fat. For $1.98 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. 18 people found this recipe to be delicious and satisfying. Head to the store and pick up kosher salt, crackers, yogurt cheese, and a few other things to make it today. It works well as an affordable hor d'oeuvre. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. Users who liked this recipe also liked Chicken Marinated in Garlic Oil, Aleppo Pepper Chicken, and Steamed Wild Striped Bass with Yellow Pepper Romesco, Red Pepper-Black Olive Relish and Parsley-Garlic Oil.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the yogurt cheese1. Drain the yogurt by lining a colander with a double layer of cheesecloth, making sure to have a generous drape over the sides. Set the colander in a bowl that holds its bottom well above the bottom of the bowl. Place the yogurt in the colander and set aside at room temperature to drain until reduced to 4 cups, 2 to 4 hours, depending on the consistency of the yogurt to begin with. Use right away, or store in the refrigerator for up to 1 week.2. Stir the salt into the drained yogurt in the colander. Cover and refrigerate to continue draining. Leave for 12 hours (overnight) to achieve a cream cheese texture. Leave for 24 hours to achieve a firmer, chevre-like texture. Be sure to pour off the whey accumulated in the bowl whenever it reaches up to the bottom of the colander.Make the marinate cheese balls3. Divide the cheese into 13 portions and roll each into a walnut-size ball. Set the balls, without touching, on a plate lined with paper towels. Cover loosely with paper towels and refrigerate for 4 to 6 hours, until firm.4. In a small bowl, mix together the olive oil, garlic, dill, and Aleppo pepper. Transfer the balls to a deep dish or a high-lipped platter, all in one layer. Pour the oil mixture over the balls, cover loosely with plastic wrap, and refrigerate for 2 hours, or up to 1 week.5. To serve, sprinkle the chives over the top and accompany with crackers.

 

Step by step:

1. Make the yogurt cheese

2. Drain the yogurt by lining a colander with a double layer of cheesecloth, making sure to have a generous drape over the sides. Set the colander in a bowl that holds its bottom well above the bottom of the bowl.

3. Place the yogurt in the colander and set aside at room temperature to drain until reduced to 4 cups, 2 to 4 hours, depending on the consistency of the yogurt to begin with. Use right away, or store in the refrigerator for up to 1 week.

4. Stir the salt into the drained yogurt in the colander. Cover and refrigerate to continue draining. Leave for 12 hours (overnight) to achieve a cream cheese texture. Leave for 24 hours to achieve a firmer, chevre-like texture. Be sure to pour off the whey accumulated in the bowl whenever it reaches up to the bottom of the colander.Make the marinate cheese balls

5. Divide the cheese into 13 portions and roll each into a walnut-size ball. Set the balls, without touching, on a plate lined with paper towels. Cover loosely with paper towels and refrigerate for 4 to 6 hours, until firm.

6. In a small bowl, mix together the olive oil, garlic, dill, and Aleppo pepper.

7. Transfer the balls to a deep dish or a high-lipped platter, all in one layer.

8. Pour the oil mixture over the balls, cover loosely with plastic wrap, and refrigerate for 2 hours, or up to 1 week.

9. To serve, sprinkle the chives over the top and accompany with crackers.

Nutrition Information:

covered percent of daily need