This is the perfect side dish for a picnic or to give as a gift.
| 8 | c | Stonyfield Organic Low Fat Plain (to yeield 2 cups yogurt cheese*) |
| 1 | tsp | sea salt |
| 1 | head | of garlic |
| 2 | tsp | crushed dried chili pepper |
| 1 | tsp | dried oregano |
| 1 | tbsp | black pepper corns |
| 1 | tbsp | coriander seeds |
| 1 | tbsp | fresh rosemary (chopped) |
| 1 | tbsp | fresh thyme (chopped) |
| 1 1⁄4 | c | olive oil |
| 6 | raw cloves of garlic cut in half | |
| 2 | medium size mason jars (sterilized in boiling water and air dried.) |
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 8 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese.
Take a head of garlic and break it apart and place the unpeeled cloves in a hot skillet.
Start pan roasting until skin becomes dark and soft to the touch.
Remove all skin and finely chop the roasted garlic.
In a large bowl, mix yogurt cheese with salt and roasted garlic.
In a medium container, combine the olive oil and raw garlic. Set aside.
In a separate small mixing cup, combine the dried chili pepper, oregano, black pepper corns, coriander seed, rosemary and thyme.
Take teaspoonfuls of the yogurt cheese and garlic mixture and roll into balls (smaller than golf balls).
Lower into the sterilized jars, sprinkling each layer with the spice and herbs mixture.
Pour the olive oil mixture over the cheese until completely covered.
Marinate the cheese in the refrigerator overnight.
Serve with toasted breads or crackers.