Qurut Cheese: Guide to Varieties, Taste, Pairings
Discover Qurut, a unique dried cheese from Central Asia. Learn about its tangy flavor and traditional uses in cooking and snacking.
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Yogurt Ball Cheese
Definition and Scope
Yogurt ball cheese is a fresh dairy product made by straining yogurt to remove whey. This process concentrates the solids, creating a soft, malleable cheese with a tangy flavor profile. It belongs to the broader category of fresh, unripened cheeses and is known for its simple, minimal-ingredient composition.
The scope of yogurt ball cheese is defined by its production method rather than a protected origin. It is a style found in various culinary traditions, particularly in the Middle East and South Asia. Its defining characteristic is its shape, often hand-rolled into small balls and preserved in oil or brine.
Production Process
Production begins with full-fat yogurt, which is mixed with salt and sometimes herbs. The mixture is then hung in a cloth bag for several hours to drain excess liquid. This straining step is crucial for achieving the desired thick, spreadable consistency of the final cheese.
After straining, the thickened yogurt is kneaded until smooth. It is then portioned and rolled by hand into small, spherical balls. These balls are typically submerged in olive oil or a saltwater brine, which acts as a preservative and enhances flavor.
Sensory Profile
Yogurt ball cheese offers a pronounced, clean tanginess derived from the bacterial cultures in the yogurt. Its flavor is straightforward and acidic, with a salty note from the brine or added salt. The taste is fresh and milky, without the complex flavors developed in aged cheeses.
The texture is consistently soft, smooth, and slightly grainy, similar to a firm cream cheese. It is moist but not wet, and it crumbles easily. When preserved in oil, it may absorb subtle herbal or peppery notes from the infusion.
Culinary Uses
This cheese is primarily used as a spread for flatbreads like pita or as a dip when mixed with herbs and garlic. Its creamy texture and tangy flavor make it a versatile base for savory breakfasts and appetizers. It is rarely used in cooked applications where high heat would cause it to separate.
Yogurt ball cheese is a common component in meze platters throughout the Eastern Mediterranean. It can be crumbled over salads, stuffed into vegetables, or served alongside olives and fresh vegetables. Its simplicity allows it to complement rather than overpower other dish components.
Regional Examples
In Greece, a similar product is known as yogurt cheese or strung yogurt, often called “labneh.” It is a staple of the local diet, served for breakfast with honey or as a savory spread. The Greek version is typically strained longer for a thicker consistency.
Throughout the Levant, particularly in Lebanon and Syria, labneh is rolled into balls and stored in olive oil with thyme and oregano. In India, a related fresh cheese called “shrikhand” is made from strained yogurt but is sweetened with sugar and spices instead of being salted.