Directions:
- MAKE THE CHEESE: Line a strainer with a double thickness of cheesecloth and set it over a large bowl. Place the yogurt, salt, and curry powder and cayenne, if using, in a large bowl and stir to combine. Transfer the yogurt to the strainer, cover loosely with plastic wrap, and let the liquid strain off into a bowl placed beneath it in the refrigerator for 24 hours. Cover a large plate with several thicknesses (about 6 to 8) of toweling and transfer the strained yogurt to the prepared plate. Cover lightly with plastic and let sit, refrigerated, for 4 to 6 hours.
- MAKE THE CHEESE BALLS: Scrape the yogurt from the towel into a medium-size bowl. Serve in a bowl with assorted crackers and breads or shape tablespoonfuls of the cheese into balls. If desired, garnish the cheese balls with chopped nuts, seeds (such as poppy or caraway), or a light sprinkling of spice like paprika or cinnamon. Store refrigerated and tightly covered for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.69 Kcal (78 kJ) | ||
| Calories from fat | 8.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Cholesterol | 3.93mg | 1% | |
| Sodium | 91.46mg | 4% | |
| Potassium | 48.07mg | 1% | |
| Total Carbs | 1.56g | 1% | |
| Sugars | 1.51g | 6% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 61.24 Kcal (256 kJ) | ||
| Calories from fat | 27.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 1% | |
|---|---|---|---|
| Cholesterol | 12.88mg | 1% | |
| Sodium | 299.74mg | 4% | |
| Potassium | 157.54mg | 1% | |
| Total Carbs | 5.1g | 1% | |
| Sugars | 4.96g | 6% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 3g | 2% | |
| Vitamin C | 1mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 121.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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