Yogurt Cheese Marinated in Olive Oil


Yogurt Cheese Marinated in Olive Oil

This is adapted from The Armenian Table, by Victoria Jenanyan Wise.

To make the yogurt cheese:

Drain 1 quart of plain (NON Greek-style) yogurt in a double layer of cheesecloth in the refrigerator overnight.  Mix in 1 teaspoon kosher salt and continue to drain another 24 hours or so.  (Don't throw out the whey that collects, drink it.) 

Form into walnut sized balls with wet hands and set the balls on paper towel lined plates.  Cover with more paper towels and let rest in the refrigerator for 4-6 hours.

For the marinade, mix together:

12 Tablespoons of olive oil
3-4 cloves of garlic, grated or pressed
1 Tablespoon fresh, chopped dill
2 teaspoons Aleppo pepper or sweet paprika

2 Tablespoons chopped, fresh chives (for garnish)

When the yogurt balls are firm, put into the olive oil and let marinade for two hours.  Let come to room temperature before serving.  Sprinkle with chives and serve with crackers or flatbread.