2 lb plain yogurt
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon chopped oregano
1 teaspoon chopped thyme
½ teaspoon red Chile flakes
1 bay leaf
1 cup extra virgin olive oil
No nutrition information available
Mix yogurt, salt & pepper, and let drain, refrigerate for 3 days in a cheesecloth- lined colander or a muslin bag set over bowl,to drain.
Divide the cheese into 2 ounce portion & place on parchment-lined tray. Allow to drain & dry on a rack, uncovered overnight, refrigerated.
Combine the remaining ingredients to make marinade. Add the cheese, & marinade 12 to 24 hours before serving.