Summary

Ingredients

• 300 g natural yohurt, creamy, preferably 10%, Greek or Turkish
• 12 g arlic, peeled
• 1 teaspoon orange zest, from an organic orange
• 1 teaspoon lemon zest, from an organic lemon
• 2 bay leaves, fresh
• 1 rosemary sprig (s), fresh, roughly chopped
• 2 sprig (s) thyme, fresh, roughly chopped
• 1 small chilli pepper (s), dried
• 250 ml olive oil, mild, native
• Pepper, greener, freshly ground
• Fleur de Sel

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Instructions

1. Line a kitchen sieve with a kitchen towel and pour in the fresh yogurt. Fold the cloth up so that the yogurt is completely wrapped. Fill a full can or a correspondingly large container with water and place it on the wrapped yoghurt to weigh it down. Drain the yoghurt in the refrigerator for at least 1 day or squeeze out the mixture by hand.
2. Note: In order to form balls from the mass, the liquid must be completely squeezed out. Therefore it is better to let the mass drain longer under certain circumstances!
3. Peel and roughly cut the garlic. Tear off a few zest of the orange and lemon or peel the peel very thinly with a peeler and cut into fine strips. Divide the rosemary and thyme. Cut / score the dried chilli once lengthways.
4. Put all ingredients in an appropriately sized glass and fill up with half of the olive oil. From the drained yoghurt mixture, form approx. 1.5 - 2 cm large balls and place them carefully in the flavored oil. Fill everything up with the rest of the olive oil so that all the yoghurt balls are covered and marinate for at least 1 day.
5. The yogurt balls will keep for over a week if stored open in the refrigerator and covered with an oil coating.
6. My personal taste: Season the marinated yoghurt balls with a little fleur de sel and / or green pepper just before serving.