This is simply yogurt from which the whey has been drained and to which salt and herbs have been added. The resulting “cheese” has been rolled into balls and stored in olive oil. Homesteading Family was the inspiration for these yogurt cheese balls.
I started with whole milk Greek yogurt hung in a clean and sterilized cotton cloth for a couple of hours. The remainder of the draining process over the next few days took place in a colander in the refrigerator.
When the yogurt seemed dry enough I mixed in kosher salt and a few dried herbs. The herbs I remember using were: chives, spinach powder, crushed celery seeds, parsley, basil, tarragon(?) and Aleppo pepper.
After mixing in the salt and herbs I could see that the cheese was still exuding whey, so back it went into the colander in the refrigerator for another day.
When the cheese was finally dry enough I formed little balls and placed them in jars of olive oil. One jar had herb infused olive oil and the other had oil from a jar of sun dried tomatoes. The jars of cheese balls are stored in the refrigerator and brought to room temperature shortly before use to liquify the oil.
The herby flavor is a bit strong when the cheese is eaten by itself but tastes great on crackers…
…and even better topped with whole Padron peppers fried in olive oil and kosher salt.