Fresh White Cheese Balls in Olive Oil And Herbs
From auntybea 15 years ago
- 10 minutes to make
- Serves 1
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 balls are gone, but you can also keep adding cheese balls as you make them. Read more This recipe comes from a 1997 recipe book called "The Good Stuff" by Helen Witty. See less
Ingredients
- Use my recipe for fresh white cheese, drained as described in that recipe shopping list
- ½ tsp. salt, or to taste shopping list
- 2 medium cloves garlic, slightly flattened shopping list
- 4 tsp. Crumbled dried rosemary shopping list
- 4 tsp. Crumbled dried thyme shopping list
- 3 medium bay leaves, torn into quarters shopping list
- 2 to 4 small dried hot red peppers, crumbled shopping list
- 12 to 15 whole black peppercorns, depending on size, slightly crushed shopping list
- About 1 ½ cups olive oil shopping list
- 1 tbsp. white wine vinegar shopping list
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
The Rating
Reviewed by 3 people-
This is fantastic! Another great post, my dear!
bluewaterandsand
in GAFFNEY loved it
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This sounds great. Can't wait to try. You have posted some great ones today. You have my 5.
chefmeow
in Garland loved it
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