I’ll admit it: I almost always use yogurt for sweet dishes. Usually my yogurt is served as breakfast with fruit and nuts, or as an afternoon snack with granola, or in baked goods. Sometimes I just toss in a palmful of chocolate chips and a drizzle of honey and go on my way!
But lately I’ve been trying to use yogurt in more savory ways, and this is my new favorite dish! These little marinated yogurt cheese balls are so easy to make (most of the work is hands-off), and they make for a perfect appetizer or part of a great warm weather lunch or dinner. You can spread them onto sliced bread or serve them with a large salad or platter of olives, cheese, and veggies. The best thing is that you can switch up the herbs and spices each time you make them, creating a completely different flavor profile for each batch.
Just know that no matter what spices you throw in, they won’t last long!
Makes: 12-18 yogurt cheese balls, serves 3-4 people
3 containers Stonyfield Plain Greek Yogurt (about 15 oz.)
½ tsp salt
1 cup extra virgin olive oil
1 tsp dried oregano
1 tsp dried herbes de provence
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
Spoon all the yogurt into a colander lined with cheesecloth or coffee filters. Stir in the salt. Place the colander over a bowl and let it drain overnight in the refrigerator.
The next day, roll the thickened yogurt into 1-inch size rounds and place on a parchment lined plate or baking sheet. Cover lightly with a paper towel and place back in the refrigerator for at least 6 hours or overnight to let them dry out a little more.
Pour the olive oil into a jar and add all the spices.
Gently drop the yogurt cheese balls into the oil mixture, one at a time, and refrigerate them in the oil for at least 1 hour before serving. These will keep about a week.