Rebbetzin
Almost Self-Reliant
Today I tried a Middle Eastern Recipe for making Cheese Balls.
It is really easy!
After making the cheese, drain off the whey, put curds in cheesecloth or cotton cloth,
squeeze out remaing whey.
Add salt, squeeze out more whey, save some of this whey.
Put cheese in food processor, whirl until curds are gone and cheese is smooth.
(you may need to add back a tiny bit of the whey, if the curds don't get smooth enough.)
I used a small scoop, like an ice cream scoop, but much smaller, to form the cheese and
put on a cookie sheet lined with plastic wrap.
I put the balls in the fridge for about 10 minutes. Then rolled them into smooth balls.
While the balls were in the fridge I warmed up the olive oil, not hot, just warm about 90 degrees.
Then added Rosemary, garlic, and two sliced Thai Dragon peppers for some color, but it gives a bit of "heat" too.
There were enough balls to fill a quart jar. (well, I ate about 4 of them that were left over!)
And here was the resulting jar.
I am going to keep it in the fridge to absorb all the flavors for about a week. I hope it won't get "goaty" tasting.
It is really easy!
After making the cheese, drain off the whey, put curds in cheesecloth or cotton cloth,
squeeze out remaing whey.
Add salt, squeeze out more whey, save some of this whey.
Put cheese in food processor, whirl until curds are gone and cheese is smooth.
(you may need to add back a tiny bit of the whey, if the curds don't get smooth enough.)
I used a small scoop, like an ice cream scoop, but much smaller, to form the cheese and
put on a cookie sheet lined with plastic wrap.
I put the balls in the fridge for about 10 minutes. Then rolled them into smooth balls.
While the balls were in the fridge I warmed up the olive oil, not hot, just warm about 90 degrees.
Then added Rosemary, garlic, and two sliced Thai Dragon peppers for some color, but it gives a bit of "heat" too.
There were enough balls to fill a quart jar. (well, I ate about 4 of them that were left over!)
And here was the resulting jar.
I am going to keep it in the fridge to absorb all the flavors for about a week. I hope it won't get "goaty" tasting.
