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Herbed Yogurt Cheese Balls (Bottled for Gifts)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 2 1/2 quarts - - - -
    salt 2 teaspoons - - - -
    mint chopped - - - -
    marjoram chopped - - - -
    tarragon can chopped used - - - -
    paprika - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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