Rezepte

Anleitung

Cover a sieve with a cheesecloth and place into a large bowl.

Stir yoghurt, salt, if necessary, curry powder and cayenne pepper in a bowl.

Pour the mass into the sieve, fold up the cheesecloth above it and weigh down, e.g. with a small plate and a tin. Leave in the fridge for 24 hours and let the fluid drip into the bowl under it.

Afterwards, press on the yoghurt with the cloth.

Coat a plate lightly with oil (so that the balls do not remain stuck).

Use a tablespoon to form approx. 20 small balls from the mass and garnish as desired (if necessary, roll the balls in the herbs), e.g. poppy seeds, caraway seeds, paprika, chopped herbs such as chives or parsley, or also cinnamon.

The balls can be kept for up to three days in the fridge.