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In recent times, the phrase 'zero waste kitchen' has become very popular. Yet, in the recent past, people were already living in a way that aligns with this concept, making use of every kitchen material in due time. The difference between what is hoped for and what actually happens has prompted me to try something new the other day.
I had fermented kefir, but due to an emergency trip, I completely forgot about it. After 3 days, it had turned into a yogurt-like consistency. I strained it with a cheesecloth. Then, I chopped up fresh herbs—whatever you like or have on hand (such as thyme, mint, parsley, basil, savory, chives, and garlic, etc.) and prepared small cheese balls.
If you're not going to consume them right away, you can store them in olive oil for up to a week. Fresh herbs are not essential; if you don't have them, you can use dried ones. For example, using spicy herbs can be very tasty for those who like spicy flavors. Homemade cheese balls are a delightful option for cheese plates.If you're wondering if it can only be done with kefir, you can also make cottage cheese by adding a little vinegar or lemon juice to milk. You can also make curd from yogurt or buttermilk by heating them gently (never boiling) until they curdle.
When making the cheese balls, I added a bit of salt as well. Here's another small suggestion: you can enhance the flavor even more by preparing herb-infused olive oil and storing the cheese balls in this oil. It's very simple—blend olive oil with your choice of herbs, then strain it through cheesecloth. Your flavored oil is ready. Be sure to store it in the fridge. You can use this oil as an alternative in salads and dishes to add extra flavor.
Melis Dereboy