Yogurt Cheese Balls

2 c. plain yogurt (goats or cow's)
1 t. salt (opt)

Place colander or seive, lined with cheesecloth, over large bowl.  Pour yogurt in and then gather cheesecloth together, securing with rubber band or string.  suspend over the bowl and drain for 24 hours.

Scoop up lumps of the yogurt cheese and shape into balls (with wet hands)
Place on cookie sheets in fridge for a day or two to dry and firm (can also eat fresh)

place in sterilized glass jar and cover with olive oil.  Can add garlic and chiles to the oil if you like.

To use, roll in chopped fresh herbs (thyme, mint, basil, chervil, or tarragon) or in caraway seeds, or paprika, or a dukka, or Z'atar.  Or...serve plain!