Homemade Cheese Balls
Homemade Cheese Balls - These cheese balls are perfect for a buffet
Healthy, because
Even smarter
Nutritional values
These homemade cheese balls are packed with protein and calcium, which helps keep the teeth and bones strong.
These cheese balls are delicious paired with a whole wheat baguette or flatbread.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 1 lemon
- 2 ⅕ lbs Yogurt (0.1% fat) (preferably from sheep or goat milk)
- 1 Tbsp olive oil (plus more for jar)
- 1 tsp Sea salt
- 1 tsp fennel seeds
- 1 tsp Cumin
- 2 dried red chili peppers
- 3 sprigs mint
Kitchen utensils
Preparation steps
Rinse lemon in hot water, wipe dry and finely grate half of the zest.
Mix yogurt in a bowl with the oil, 1 teaspoon salt and grated lemon zest.
Line a sieve with a kitchen towel and place it over a bowl. Pour in the yogurt mixture.
Gather corners of towel and tie into a bundle with kitchen twine. Hang over bowl in the refrigerator and let drain for 48 hours.
Remove drained yogurt from refrigerator. With moistened hands, form the yogurt into balls and place in a large food storage jar.
Toast fennel and cumin seeds in a small dry pan over medium heat until fragrant and beginning to give off smoke. Quickly stir in dried chile peppers. Remove from pan and let cool.
Rinse mint, shake dry and pluck leaves. Remove remaining lemon zest with a vegetable peeler.
Sprinkle lemon zest, mint and spice mixture over the cheese balls. Fill the container with enough olive oil to cover the cheese balls. Cover and refrigerate for 2 days. Drain and serve the cheese at room temperature. Leftover oil can be strained through a sieve and refrigerated in a storage jar; use for salad dressings.
