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Cream Cheese can also be made with yogurt. This simple recipe can be changed to your taste by using the ingredients you like.

I turned my cheese balls over in black and white sesame seeds. MMMMMM... they are so good!

Serve them for breakfast with crisp fresh bread, or on a cheese platter with boiled potatoes, or mix them with grilled vegetables!

Believe me, you will get addicted to this cheese!

Step 1:

For 2 Jars:

500 g Nature Yogurt

1 tsp Salt

1 tsp dried Parsley

1 tsp dried Rosemary

4 Bay-leaves

1 tsp Peppercorn

2-3 Twigs fresh Rosemary

You can also add some Lemon leaves

black and white Sesame Seeds

approx 400 ml Olive Oil

Step 2:

Season the yogurt with the salt and dried parsley, then pour it into a muslin cloth, tie it together and place it into a sieve over a bowl. Put it into the fridge to drip off the liquid for at least 24 hours. I left mine dripping for 48 hours! The longer you let it drip, the more compact the cheese will be.

Step 3:

Now form small balls of the size of ping-pong balls. I made approx 20 of them. Mix the sesame seeds in a small bowl and turn the cheese balls over in them.

Step 4:

Pour some of the olive oil into two clean jars and add 2 bay-leaves, half of the peppercorns and half of the dried rosemary to each jar. Then fill it up with olive oil, until the cheese balls are covered. Add the fresh rosemary and the lemon leaves too.

Store in the fridge!

Step 5:

Tips:

- turn the cheese balls over in crushed peppercorns or cumin seeds

- serve them as breakfast with fresh crusty bread

- mix it with grilled vegetables

- you can actually also serve the cheese balls fresh, without preserving them in oil. I would then turn them over in paprika or curry powder, in dried parsley or basil.

<p>Citrus doesn't grow here. I have no access to fresh lemon leaves. Is there any other type of leaf I can use?</p>
You can usually get fresh lime leaves from asian-ethic stores. We have a store ran by Hmong immigrants and i live in a very small town in Arkansas.
<p>Verbena leaves are good, or even mint, or some lemon peel... just be creative.</p>
<p>I'm back. This is such an impressive project. A definite conversation piece in the kitchen. You've got my vote!</p>
<p>Looks great, how long does the cheese last in the oil?</p>
<p>I would not keep them too long. I would say up to one month</p>
<p>Actually it should be less than 4 days to avoid <a href="https://en.wikipedia.org/wiki/Botulism" rel="nofollow">botulism</a>. I would kindly ask you to change the picture of your entry to avoid people having to go to hospital, as <strong>any </strong>food <strong>above </strong>the oil without heating, alcohol, acidification, lots of salt or sugar, it can be contagious with bacterial spores producing toxins.</p>
<p>Wow, this is so cool! Thank you for sharing this Instructable. </p>
<p>That was fun and tasty. </p><p>I will do a couple things differently the next time: </p><p>Not put in so much garlic!</p><p>Use different seeds than Chia and Flax</p><p>Use a better quality olive oil. </p><p>Do you think stirring the cheese half way through extraction process would extract more liquid? I let mine set for 48 hours and it was still a bit too soft in the center.</p>
<p>Stirring half way through might help, try it. Of course you can change all the ingredients to your taste. </p><p>Thank you for trying it and for your comment!</p>
<p>These look delicious! </p><p>I will definetly give this a try. </p>
What do you do with all the oil after all the cheese is gone?
<p>As it might be &quot;dirty&quot; with sesame seeds, parts of cheese and herbs I would not reuse it for new cheese, but you could strain it through a sieve and use it for cooking. </p>
<p>I did it, it was great</p>
<p>Thanks!!</p>
<p>What is Nature Yogurt?? is it Greek Yogurt?? </p>
<p>You can use pretty much any kind of plain yogurt. Fat free is really not very good as there isn't much flavour. Two percent yogurt is the lowest that I would go. </p>
<p>Thank you </p>
<p>Looks, great! I am going to try them out. How soon are they ready after you put in oil in fridge? </p>
<p>Right away. </p><p>This has been done for years in the Middle East. I used to make these with my grandmother; she made the yogurt from scratch. Having one of the balls on toast was one of my favourite things as a kid. </p>
<p>I would let them sit for 3-5 days. </p>

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Bio: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website http://www.pane-bistecca.com/rezepte-recipe-blog.html with international recipes. I ... More »
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