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How to make it

  • MAKE THE CHEESE: Line a strainer with a double thickness of cheesecloth and set it over a large bowl. Place the yogurt, salt, and curry powder and cayenne, if using, in a large bowl and stir to combine. Transfer the yogurt to the strainer, cover loosely with plastic wrap, and let the liquid strain off into a bowl placed beneath it in the refrigerator for 24 hours. Cover a large plate with several thicknesses (about 6 to 8) of toweling and transfer the strained yogurt to the prepared plate. Cover lightly with plastic and let sit, refrigerated, for 4 to 6 hours.
  • MAKE THE CHEESE BALLS: Scrape the yogurt from the towel into a medium-size bowl. Serve in a bowl with assorted crackers and breads or shape tablespoonfuls of the cheese into balls. If desired, garnish the cheese balls with chopped nuts, seeds (such as poppy or caraway), or a light sprinkling of spice like paprika or cinnamon. Store refrigerated and tightly covered for up to 3 days.

Reviews & Comments 4

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    " It was excellent "
    peetabear ate it and said...
    great post... thank you..five forks
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    " It was excellent "
    minitindel ate it and said...
    Those are great looking i love cheese balls !!!
    yum and so pretty too thank u
    these will be a big hit for sure !!

    tink
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    " It was excellent "
    cuzpat ate it and said...
    Sound good!
    Was this review helpful? Yes Flag
    " It was excellent "
    tablescape ate it and said...
    i always enjoy a recipe that allows so many variations. Thanks, my mind is whirling with different ideas. Have a good one.
    Was this review helpful? Yes Flag

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