Yogurt Cheese in Olive Oil

Procedure

1. Divide yogurt cheese into 18 parts, about 1 tablespoon each.
2. Gently roll each piece of cheese between the palms of your hands into a small ball. Set cheese balls aside on a platter lined with paper towels and cover with several layers of paper towels as well. Drain for 8 hours or overnight.
3. Once the cheese balls are drained, pour oil into the jar and gently drop each one into the jar. Be sure that all the balls are covered with oil.
4. Close the lid tightly and place in the refrigerator; the yogurt cheese will be ready to eat the next day.

Serve as an appetizer or as a light dinner with fresh pita bread, olives, and fresh tomatoes and cucumbers.