
Greek · Snack
Yogurt Balls with Fresh Herbs
From the zcook collection
About twenty chilled balls of thick strained yogurt, fresh basil, mint, parsley and lemon/lime zests. Drain the yogurt in the fridge for 12–14 hours, mix and shape, then refrigerate the balls for another 2–3 hours. Serve with an olive-oil drizzle and optional cherry tomatoes or crackers.
- Vegetarian
- Greek
- Snack
- Yogurt balls
- Fresh herbs
- Chilled
- Serves
- About 20 balls
- Level
- Easy
- Energy
- 50 kcal
Method5 steps
Step 1: Lay a clean piece of muslin on a clean surface and put the 1 kg thick strained yogurt in its centre. Gather the cloth sides and tie with kitchen string. Suspend the parcel in a drainer over a large bowl, keeping it above the collected liquid. Put the whole arrangement in the fridge and leave to drain there for 12–14 hours, until thick enough to shape.
Step 2: After refrigerated drainage, remove the string and muslin and transfer the drained yogurt to a large bowl. Add the complete 5–6 tbsp combined finely chopped fresh basil, mint and parsley, all the zest from the one lemon and one lime, the 1 tsp salt and 1 tsp pepper. Blend thoroughly; only the citrus zests enter the yogurt.
Step 3: Roll the seasoned drained yogurt into golf-ball-sized balls and arrange them on a tray. Aim for about 20 balls; the actual size and drained yield may vary.
Step 4: Put the tray of shaped yogurt balls in the fridge for another 2–3 hours to firm before serving. This is a separate chill after the long refrigerated yogurt drain.
Step 5: Serve the chilled yogurt balls with a drizzle of extra virgin olive oil. Offer cherry tomatoes and crackers alongside if desired, or spread some of the yogurt mixture on the crackers.
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