Servings: 0
- Cheesecloth
- 2 Mason jar
INGREDIENTS
- 6⅓ cups/1.5 liters full fat yogurt
- 1 flat tablespoon salt
- Olive oil to cover the balls in the jar
- Zaatar, for coating the balls (optional)
- 2 garlic cloves, sliced
- 1 small red chili pepper, sliced
- A few sun-dried tomatoes
INSTRUCTIONS
- Mix the yogurt with salt and pour it into a cheesecloth. Place this in a strainer with a bowl underneath to let the liquids drip out of the yogurt. Transfer to the refrigerator and wait for 12 hours (I wait 24 hours to make it really firm and ensure the liquids are well-drained).
- Grease your hands with a bit of oil and, with oiled hands, form the yogurt into balls. You can roll the balls in zaatar or leave them plain. At the bottom of a jar, place slices from 2 garlic cloves, a few slices of chili, and sun-dried tomatoes. Pour a bit of olive oil, then arrange a layer of balls on top. Finish by pouring more olive oil and store in the refrigerator.