Herb Marinated Soft Cheese
This herb-marinated cheese recipe is ideal for people who make soft cheese. It’s a delicious way to flavor labneh, chevre, or kefir cheese! Perfect for adding creaminess to a low-fat cultured cheese.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 pint jar 1x
- Category: Cheese
- Method: Marinated
- Cuisine: Meditarranean
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 cup low-fat soft cheese (see section above for options)
- 2 Tbsp mixed herbs and spices (see section above for flavor options)
- 1/4 cup olive oil, to cover
Instructions
- There is no added salt in this recipe, so make sure that the soft cheese is salted. If you’re using homemade cheese use about 1/2 tsp of salt per cup of cheese.
- Make bite-sized balls of cheese. I usually roll my balls by hand. It is messy, so feel free to use a small cookie scoop instead.
- Lay the balls of cheese out on a plate and put them in the fridge uncovered. Allow them to dry out for 3 to 12 hours (depending on how soft the cheese is.) The surface of the cheese balls should be dry to the touch.
- When the balls are dry enough to handle, place them in a 2-cup-glass jar along with the herbs and spices. They may stick together slightly and that’s fine. They’re going to be spread on crackers, not served on a plate. Pour in the olive oil until the cheese is completely covered.
- Allow to marinate for at least 24 hours in the fridge. Use within 2 weeks. I recommend allowing the cheese to warm to room temperature before serving.
Nutrition
- Serving Size: 1 ball
- Calories: 133
- Sugar: 0.3g
- Sodium: 105mg
- Fat: 12.3g
- Saturated Fat: 5g
- Carbohydrates: 0.9g
- Fiber: 0.5g
- Protein: 5.4g
- Cholesterol: 13mg