Herbed kefir cheese balls in olive oil

Prep Time 15

Refrigerated drying and marinating 1 12

Total Time 1 12 15

Servings pieces

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Ingredients

▢ 240 g plain milk kefir cheese Drain about 600 g plain milk kefir in the fridge for a day to get this amount. Use unsalted cheese that holds its shape when rolled.
▢ ½ tsp salt
▢ 2 tbsp dried mixed herbs Use a salt-free blend of dried rosemary and thyme.
▢ 200 ml olive oil Plus extra if needed to cover the balls completely.

You will need

Mixing bowl and spatula
Measuring jug and measuring spoons
Plate
Glass jar with a lid, about 500 ml
Greek Yogurt Maker or a cloth-lined sieve

Instructions

Roll one small test ball first. If it slumps, drain the cheese longer in the refrigerator before weighing out 240 g.
Mix the salt evenly into the kefir cheese.
With clean hands, shape the cheese into 12 small balls of equal size.
Refrigerate the balls uncovered on the plate for 3–12 hours, until the surfaces feel dry and the balls hold their shape when lifted. Keep the plate away from raw foods and drips.
Place the dried herbs at the bottom of the glass jar.
Gently lower the cheese balls into the jar.
Pour in the olive oil, topping up as needed to cover every ball completely.
Cover the jar and marinate in the refrigerator for 24 hours before serving.

Storage and safety

Keep the cheese at 4°C (40°F) or below throughout drying, marinating and storage. Fresh cheese in oil still needs refrigeration. Eat within 4 days of adding the oil, counting the marinating time, or by the cheese’s use-by date if earlier. Discard cheese left out for more than 2 hours, or more than 1 hour when the temperature is above 32°C (90°F).