Pickled Yogurt Balls on Salad

Start at least 4 days in advance.

Whisk the yogurt and sour cream or crème fraiche together with the juice of one lemon, olive oil and salt in a baking bowl until creamy.

Spread a baking bowl with a double layer of muslin cloth and pour the mixture into it. Gather the ends of the cloth, tie with a string and hang all together over the baking bowl in a cool place (cellar, refrigerator). Allow to drain for 2 days, then place the muslin cloth with the cream cheese mixture in a sieve and refrigerate for 1 day.

Form balls about the size of a walnut with your hands from the mixture, which is now firm to the touch.

Fill a large canning jar with a little olive oil and slide the balls in, layering in the spices as you go.

Keep adding olive oil, in the end the yogurt balls must be covered.

Leave to infuse for at least 1 day, the pickled cream cheese will keep for 1-2 months if placed in a cool place.

To serve, spread out plates of leaf lettuce, make a dressing with pepper, juice of one lemon, salt and oil and drizzle over the leaves. Arrange yogurt balls and tomato quarters on top, grind black pepper over them.

The balls are just as good for an appetizer buffet.

Tip: Always use aromatic spices to enhance your dishes!

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