Sheep Cheese in Olive Oil

Sterilize a 30 x 30 cm dish in boiling hot water. Drain and place on a large plate. Stir salt into yogurt and pour into the center of the cloth. Lift up the corners and tie tightly with a cord.

Hang the bag so you can place a baking dish underneath to catch the whey. Hang in for 2-3 days until it stops dripping.

Mix chiles and culinary herbs. Remove with a tsp of cheese and form into small balls with your hands. Fill into sterilized jars and sprinkle each layer with the spice mixture.

Pour olive oil over cheese balls until completely covered. Rest the jars in the refrigerator for 3 weeks. Serve the cheese with toasted fresh bread and drizzle with the flavored oil.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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