Armenian Yogurt Cheese Balls
This is one of my favorite appetizer/maza dishes. Guests delight in its exotic yet familiar taste. To make it even prettier, when I have chives in blossom, I sprinkle some of their beautiful flowers over the top along with the chives.
Ingredients
For the yogurt cheese
- 1 1/2 quarts yogurt
- 2 teaspoons kosher salt
For the marinated cheese balls
- 2 cups yogurt cheese, (above)
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed
- 2 teaspoons chopped dill leaves
- 1 teaspoon Aleppo pepper
- 1 tablespoon chopped chives
- crackers, for serving
Instructions
Make the yogurt cheese
- Drain the yogurt by lining a colander with a double layer of cheesecloth, making sure to have a generous drape over the sides. Set the colander in a bowl that holds its bottom well above the bottom of the bowl. Place the yogurt in the colander and set aside at room temperature to drain until reduced to 4 cups, 2 to 4 hours, depending on the consistency of the yogurt you begin with. Use right away, or store in the refrigerator for up to 1 week.
- Stir the salt into the drained yogurt in the colander. Cover and refrigerate to continue draining. Leave for 12 hours (overnight) to achieve a cream cheese texture. Leave for 24 hours to achieve a firmer, chevre-like texture. Be sure to pour off the whey accumulated in the bowl whenever it reaches up to the bottom of the colander.
Make the marinated cheese balls
- Divide the cheese into 13 portions and roll each into a walnut-size ball. Arrange the balls on a plate lined with paper towels so they're not touching. Cover loosely with paper towels and refrigerate for 4 to 6 hours, until firm.
- In a small bowl, mix together the olive oil, garlic, dill, and Aleppo pepper. Dump the balls into a jar with a lid. Pour the oil mixture over the balls, secure with lid, and refrigerate for 2 hours, or up to 1 week.
- To serve, arrange the yogurt balls with some oil in a deep dish, sprinkle the chives over the top, and accompany with crackers.
Nutrition
Serving: 1portion | Calories: 271kcal | Carbohydrates: 12g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 31mg | Sodium: 488mg | Fiber: 1g | Sugar: 11g