Herbed Yogurt Cheese Balls (Bottled For Gifts)

1. Line 2 large strainers with scalded cheesecloth and place over receptacle bowls to catch the drainage.

2. Whisk the salt into the yogurt and pour into strainers.

3. Leave to drain overnight, it will become a soft, creamy curd.

4. Mold this into small rounds, place them on a perforated dish and leave them in the refrigerator for 24 hours.

5. The cheeses can be eaten right away, sprinkled with the chopped herbs or paprika and served on thick slices of fresh tomato.

6. If you want to keep them, leave them in the refrigerator for another 2 to 4 days, depending on how creamy you want them to be, then pack them into sterilized jars with herbs and cover with olive oil, store in a cool place.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Olive oil	0	0	0	0
Paprika	0	0	0	0
plain yogurt	2.5 quarts	0	0	0
mint	0	0	0	0
tarragon	0 can	0	0	0
marjoram	0	0	0	0