- 2 cups of plain yogurt
- 1 bundle of mixed herbs (chives, thyme, fresh oregano, basil or lemon balm)
- 1 clove of fresh garlic
- extra-virgin olive oil
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In a mesh strainer lined with a fine towel (a white cotton towel or gauze), add yogurt. Put the strainer over a bowl and let it sit for at least 12 hours in the fridge.
Leave some herbs and mince the rest (use a ceramic knife to avoid oxidation).
Crush the garlic clove with the garlic press and mix garlic juice with the yogurt. Then, add minced herbs and a pinch of salt.
Stir and let the yogurt drain in the strainer for 10-12 hours more.
Grease your hands with oil and make little cheese balls. Put the balls in 4 small glasses or bowls and garnish with the herbs you kept and some oil
Serve with bruschetta or crudités.
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