Armenian Yogurt Cheese Balls
User Reviews
5
Armenian Yogurt Cheese Balls
Description
This recipe begins by transforming plain yogurt into a thick, creamy cheese through draining in cheesecloth until it reaches a soft cream cheese to firmer chevre consistency. Salt is stirred in to enhance flavor and continue draining for texture refinement.
The thickened yogurt cheese is divided into small walnut-sized balls, which are then marinated in a mixture of extra-virgin olive oil, fresh pressed garlic, chopped dill, Aleppo pepper, and chives. This marinating step imparts herbal, slightly spicy, and aromatic qualities to the creamy cheese.
These cheese balls are best served chilled alongside crackers, offering a bright, creamy, and gently spiced hors d'oeuvre or snack. Their fresh texture and delicate flavor make them a light option suited to appetizer spreads.
Ingredients
For the yogurt cheese
- 1 1/2 quarts yogurt
- 2 teaspoons kosher salt
For the marinated cheese balls
- 2 cups yogurt cheese (above)
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic pressed
- 2 teaspoons dill chopped leaves
- 1 teaspoon Aleppo pepper
- 1 tablespoon chives chopped
- crackers for serving
Instructions
Make the yogurt cheese
- 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 you begin with. Use right away, or store in the refrigerator for up to 1 week.
- 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 marinated cheese balls
- Divide the cheese into 13 portions and roll each into a walnut-size ball. Arrange the balls on a plate lined with paper towels so they're not touching. Cover loosely with paper towels and refrigerate for 4 to 6 hours, until firm.
- In a small bowl, mix together the olive oil, garlic, dill, and Aleppo pepper. Dump the balls into a jar with a lid. Pour the oil mixture over the balls, secure with lid, and refrigerate for 2 hours, or up to 1 week.
- To serve, arrange the yogurt balls with some oil in a deep dish, sprinkle the chives over the top, and accompany with crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 271kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 31mg | 10% |
| Sodium | 488mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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