Strained sheep yogurt in olive oil
This recipe is a great addition to different types of salads. Especially delicious is the combination with a green salad, but I mostly like the sheep yogurt balls in olive oil with the sweet pink tomatoes. In this case, use the yogurt marinade to spice up and get an excellent taste. My other favorite option is to spread the delicious yogurt balls to toast. I’m sure you’ll find other delicious uses of this wonderful dish.
- 750 g of sour sheep’s milk
- 1 tbsp. salt
- 1 tbsp. or 1 twig of fresh rosemary
- 1 tbsp. Petals or 5-6 twigs thyme
- Approx. 300 ml olive oil
- 2 tbsp. paprika
- 1-2 garlic cloves Optional
Take a brand new gauze. Strain the yogurt through the gauze for 2-3 days until all the water has come out. If the temperature in the kitchen is high and there is direct sunlight use another suitable room.
Sterilize a glass or ceramic container with a lid.
From the squeezed milk, form a balls with a size of about a coin of 1 Euro.
Arrange the balls in the court as between them sprinkle with spices and paprika. Release and cloves garlic.
Pour olive oil until completely cover the yogurt balls.
Close and refrigerate for up to 3 weeks.