4-12 hours

Yogurt, 17 Oz
Fresh herbs such as thyme, dill, basil, marjoram or lemon thyme, a handful
Fine sea Salt
White pepper and Pink pepper or chili flakes
Ground spices like Curry, garam masala, Paprika, or nigella, Fennel or Caraway seeds


Stir the yogurt with a pinch of salt. Wet a thin mesh cotton (or a piece of white cloth) and coat a metal colander. Put the latter over a container and pour the yogurt in. Cover and refrigerate for several hours or overnight. The more you’ll let your yogurt rest, the more compact the result will be. Once you are ready to make your cheese balls, scrape the yogurt cream from the cheesecloth with a spoon and place it in a bowl. Add chopped herbs, spices and stir. Use a spoon to take a small amount of yogurt cream and with moist hands shape it into balls and arrange them on a serving tray.
Thanks to: Il Deborino