For the pickled yogurt balls, mix the yogurt with the salt until smooth, then pour into a bowl with a strainer insert and a kitchen towel and place in the refrigerator for two days.
After the 2 days, squeeze firmly if necessary. Form balls and put them back in the refrigerator for 4 hours. Then layer with the spices and chopped garlic, chili with the oil in jars.
Close well and refrigerate. Durable and an eye-catcher for the snack table.