Homemade Greek Yogurt Cheese Balls with
Snikiddy® Sea Salt EYV Chips
If you ever find yourself looking for a high protein, low-calorie, delicious spreadable cheese for your favorite healthy snack chips or crackers, or for veggies– get excited–this is for you!
Homemade Greek Yogurt Cheese
- 24 oz of your favorite brand of Plain low-fat Greek Yogurt
- 1 tsp Salt
- 1 tsp Red Pepper Flakes
- 1 Tbsp dried Rosemary
- 1 Tbsp dried Thyme or Oregano
- 2 tsp Garlic Powder
- Olive oil
- 12 inch square of cheese cloth
- Fine strainer
- 3 glass jars
Dump your yogurt in a bowl and sprinkle with salt. This will help to pull the water out of the yogurt. Place the strainer on top of another bowl and place the cheesecloth in the strainer. Put the yogurt in the cheesecloth and twist the cheesecloth tightly around the yogurt so it squeezes the water out of the yogurt. Place in the fridge and let it drain for about 3 days.
On the day you are ready to create the small balls of cheese, clean your glass jars then place in a 300 degree oven for 15 minutes to sterilize them. In a separate bowl mix together all of the herbs and spices in the recipe. This step is to ensure you have sterile jars IF you plan on not eating all of the cheese in the next several days. (note: feel free to mix together any herbs and spices that you like).
Roll the drained Greek yogurt into small balls and place in the sterilized glass jars. After each layer of cheese balls, sprinkle with the herb and spice mixture. Once a jar is full, fill in all the empty space with olive oil and close with a lid. (NOTE: If you are going to eat within the next few days, you don’t need to store the cheese in liquid. You may be able to store the cheese in water–we haven’t tried it but then you won’t have to worry about draining off the extra fat calories that you get from oil). You can use right away or store in the fridge for up to 3 weeks.
This soft spreadable cheese is great on your favorite veggie, healthy snack chip or cracker. You won’t be able to stop eating this low calorie treat. This recipe was given to us courtesy of our best friend from childhood, Mary’s company Snikiddy. We recommend eating this cheese with Snikiddy Eat Your Vegetables (EYV) Chips!