Queso de yogur en aceite de oliva

By julio 28, 2017mayo 7th, 201811 Comments


– 750g de yogur griego de oveja (yo puse caseros)
– 1/2 cc de sal
– 2 cc de guindillas muy picadas o en polvo,
– 1 cs de romero fresco picado,
– 1 cs de orégano o tomillo fresco picado,
– 1 vaso de aceite de oliva




Esterilizar un paño en agua hirviendo. Escurrirlo sin quemarse y extenderlo en una fuente amplia.


Mezclar el yogur con la sal y verterlo sobre el paño.


Recoger las puntas y atarlas con un cordel. Colgar la bolsa en un clavo en la cocina para que quede suspendida sobre un recipiente para coger el suero. Dejar así 2-3 días hasta que el yogur deje de gotear.


Esterilizar dos frascos de conserva de 1/2 litro cada uno (meterlos en agua hirviendo, tapas incluidas).


Mezclar la guindilla y las hierbas. Formar bolas de queso y depositarlas en los frascos. Espolvorear de hierbas y cubrir las bolitas de aceite de oliva.

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