How to make it

  • sterilize a 12-inch piece of cheesecloth by soaking in boiling water
  • drain and place in the middle of a large plate
  • season the yogurt with generous amount of salt and tip into middle of cheesecloth
  • bring sides up and firmly tied with string
  • hang bag and suspend over a large bowl to catch the whey
  • let hang for 2 - 3 days until it stops dripping
  • sterilize two 1-pound jars
  • mix the dried chili flakes and the herbs
  • with hand roll 2 teaspoons of cheese into balls and place in the jars
  • sprinkling herb over each layer
  • pour oil over filled jars completely covering the cheese balls
  • store in refrigerator for up to 3 weeks
  • ..................................................
  • this should work very nicely with mozzarella

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