Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Preserved Yogurt Cheese Balls
Pour a quart of yogurt into a white cotton or cheesecloth bag. Tie the bag and suspend it from the faucet over a sink overnight, until the contents are firm. This is labana, yogurt cheese.
Place 1 heaping T of labana in the palm of your hand, roll it into a ball and place on a tray. Allow to stand overnight.
Pack the balls into sterilized jars and cover with olive oil. Seal the jars, and the cheese will keep for an extended period of time. Serve them with a little of the oil.
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May 6th, 2006 at 1:22 am
[...] Maza (also spelled mezza) is the Middle Eastern version of Spanish tapas or Chinese dim sum. It’s served as an appetizer to a fancy meal for a guest, or as a small meal in itself. There are hundreds of dishes that can be served, but the most familiar to us are things like hummus, stuffed grape leaves, and baba ghanouj. The beverage often served with it is arak, or arack. Here’s a short list of some of the hundreds of foods served for maza: Hummus habb Yogurt cheese balls Abakadoo ma’ taheena (Middle Eastern guacamole) Olive dip Stuffed grape leaves Nuts Tart fruits Salted seeds Cheese Salads (Try Algerian Salad or Khissoo) Marinated bone marrow Liver Cucumbers Tomatoes Greens Vegetables cooked in olive oil Tabbouleh Kubbeh Pickles Olives Seafood Preserves [...]