Time: hands on 10 minutes /Total time 3 days
Special Equipment: Cheesecloth
Greek yogurt gets transformed into a bright fresh cheese. Use with zucchini chips, fresh vegetable or top foods that you would like some cheese on. Texture is soft, similar to fresh Mozzarella or goat cheese.
2 cups plain Greek yogurt
½ cup (or more) extra-virgin olive oil
3 Tbsp, finely minced fresh herbs (such as tarragon, parsley and chives)
½ tsp finely grated lemon zest
Sea Salt and freshly ground black pepper
Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of the cheesecloth to cover yogurt. Place in refrigerator and let drain for 3 days.
Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into ¾” balls. Place in an 8 oz glass jar.
Whisk oil, herbs and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours. And up to 2 weeks.