Yogurt Balls in Oil

This specialty is visually appealing and a tasty addition to a slice of meat. The preparation time is lengthy, but the wait will be worth it.

Details

  • Preparation Time: 210 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.5 kg Yogurt, plain, from whole milk

  • 4 pieces Rosemary, fresh

  • 0.5 teaspoons Spices, oregano, dried

  • 2 piece Basil, fresh

  • 1 pod Garlic, fresh

  • 1 l Oil, olive

Steps

  1. After three days, prepare a fresh herb mixture of basil, oregano, and rosemary. In a mortar, place 2 basil leaves, 4 rosemary leaves, and a pinch of oregano leaves. Grind everything well.

  2. Save the drained yogurt whey for soup, or you can drink it. Unwrap the cloth and shape the yogurt into small balls with your hands. Place the balls on a plate and refrigerate them for three hours.

  3. Thoroughly wash the glass jar for marinating, then sterilize it with boiling water or place it in a warm oven for a few minutes. Carefully place the balls inside. Cut a garlic clove in half and add it to the balls, then add the basil, oregano, and rosemary. Pour in high-quality olive oil and seal tightly. Let it marinate for one week, after which the balls can be served.

Nutrition Information (Per 100g)

  • Calories: 61.59 kcal
  • Fat: 2.99 g
    • Saturated Fat: 1.95 g
  • Carbohydrates: 4.23 g
    • Sugars: 3.9 g
  • Protein: 2.93 g
  • Fiber: 0.13 g

Advice

The yogurt must be full-fat. It is best to use Greek yogurt. It pairs excellently with spinach juice.