Herbed Yogurt Cheese

I am so delighted with how these turned out!

First, make yogurt, or purchase plain yogurt.

Next, take your yogurt and turn it into what I call yogurt cheese, or what is also known either as cream cheese or greek yogurt. (Basically, you just put it in some cheesecloth, let the whey drain out, and you have a thick creamy tangy ball of yummy stuff.)

Then, take your yogurt cheese and roll it into little balls, and refrigerate.

Next: choose your spices. I picked rosemary, thyme, parsley from my garden, and ground them in my mortar and pestle.

Then I added some freshly cracked black pepper, sea salt, and Penzey's Creamy Peppercorn mix. Yum.

Now, marinate your yogurt balls in some yummy olive oil - I would not skimp on quality here, I used an extra virgin organic olive oil, very yum - and your herb mixture. Truthfully, you can just mix this up and eat it and it's still pretty damn good, but it's better with a bit of marinating time. But hey, we do what we gotta do, right?

Next: EAT! I ate this on crackers. YUM. I think it would also be fantastic smashed onto fresh bread. Double yum. I also want to try this on pizza some time. I bet it would be good with fresh veggies as well.