Ingredients

How to make it

  • 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

Reviews & Comments 5

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  • tupelohoney17 5 years ago
    What a fantastic recipe for gifts..I will add a jar of my pickled asparagus and my sweet banana pepper butter...nice..I will be giving this a go soon, bottle of nice white wine..perfect birthday gift...
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    " It was excellent "
    bluewaterandsand ate it and said...
    This is fantastic! Another great post, my dear!
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    " It was excellent "
    chefmeow ate it and said...
    This sounds great. Can't wait to try. You have posted some great ones today. You have my 5.
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  • irishiz 10 years ago
    Well, I already bookmarked your other yogurt cheese recipes but this one REALLY sounds good!
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  • justjakesmom 10 years ago
    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.
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