You’ll need some cheesecloth and string so don’t forget to get that ready (and sterilized) before starting.
*I have made this using yogurts with a variety of milk fat (2%, 4% or full fat) and all have worked equally well. If you can find sheep or goats milk yogurt, great, but its is not necessary at all – cows milk will still produce a wonderfully tangy cheese that you’d swear was goat cheese!
**To sterilize jars, wash well with hot soapy water, rinse and place in oven at 300F for 15 minutes. Boil lids for 3-5 minutes or as recommended on package.
-To increase the ‘shelf life’, once the balls are shaped, place them on a clean plate (not touching) and cover with a clean piece of cheesecloth. Place in fridge for 1-2 days until the balls are significantly more firm and drier in consistency. Now you can pack them in the sterilized jars with the oil as noted above, and they will keep for up to a month when stored in a cool dark place – perfect for gift giving.