Recipe

Fresh White Cheese Balls In Olive Oil And Herbs Recipe

	Auntybea / All my dishes 3 months ago These little cheese balls keep for several weeks in their bath of olive oil and herbs. Add them to a cheese tray, use them in a salad, and virtually use them anywhere you would use bocconcini. Use the oil for making salad dressing when the cheese b... More Prep:10m Cook:10m Servings:1	Auntybea
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Ingredients

Use my recipe for fresh white cheese, drained as described in that recipe

½ tsp. Salt, or to taste

2 medium cloves garlic, slightly flattened

4 tsp. Crumbled dried rosemary

4 tsp. Crumbled dried thyme

3 medium bay leaves, torn into quarters

2 to 4 small dried hot red peppers, crumbled

12 to 15 whole black peppercorns, depending on size, slightly crushed

About 1 ½ cups olive oil

1 tbsp. White wine vinegar

Directions

After the cheese has been drained, mix it with about ½ tsp. Salt, then drain it again in the cloth bag until it is quite firm, perhaps 3 hours.

Form the cheese into a flat oblong about an inch thick, wrap it in the cheesecloth, set it on a plate, cover it with a flat dish or a pie plate, and weight it with a 1 lb. Can of food or another object of about the same weight. Let the cheese remain under the weight for an hour or two (or it may remain in the fridge, under its weight, for as long as overnight).

Unwrap the pressed cheese and cut it into one inch cubs; with your fingers, form the cubes into balls. Place the little cheeses in a clean, dry wide-mouthed quart jar as they are shaped, then drop in the garlic, rosemary, thyme, bay leaves, red pepper and peppercorns. Pour in enough olive oil to cover the cheeses completely, then add the wine vinegar. Cover the jar with a tight lid and invert it or shake it gently two or three times to distribute the seasonings amoung the miniature cheeses.

Marinate the cheeses at cool room temperature for at least 2 days before serving them; they will keep for at least a month under such moderate conditions, but if the weather is hot, you may wish to refrigerate them. Shake the jar gently or invert it once or twice every few days to distribute the seasonings

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Comments

justjakesmom 3 months ago said:
I need to expand my horizons and make these. I already saved your cheese recipe, so I guess I need to try it. I like the sound of this. Thanks.

irishiz 3 months ago said:
Well, I already bookmarked your other yogurt cheese recipes but this one REALLY sounds good!

chefmeow 3 months ago said:
This sounds great. Can't wait to try. You have posted some great ones today. You have my 5.

bluewaterandsand 3 months ago said:
This is fantastic! Another great post, my dear!

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