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yoghurt maple balls

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You mean I need to stop eating these long enough to write a post? 

Naaah. I can multi-task.

Yoghurt maple balls. *sigh*. 

You know I'm pretty finicky about recipe provenance. I always try to credit anyone and any recipe that has influenced one of mine. 

This one is a wee problem though. 

Adam and I stayed at a friend's weekender in the Blue Mountains one weekend a long time ago and I found this recipe in a magazine. It was a long time before I started blogging and I wrote the recipe down but didn't think to write down which magazine it was. Maybe Gourmet Traveller? Maybe Donna Hay? Maybe Delicious??

So, I'm sorry to the creator of this recipe, whoever you are. I'm reproducing it here because it is perfect and needs to be shared.

These little yoghurty nutty mapley things are gorgeous. I've scrawled at the bottom of my original page the author's suggestion to serve with balsamic pears or berries which is all very nice but totally unnecessary. Enjoy solo.

INGREDIENTS

1 kg thick greek style yogurt

1/2 cup maple syrup

1 tblsp cinnamon

2 tbslp caster sugar

hazelnuts, roughly chopped and toasted

METHOD

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Combine the yogurt and the syrup. Place onto a large square of doubled muslin and gather together tightly with string. 

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Loop string around a chopstick and suspend over a bowl or container in the fridge for four days to remove the liquid.  

 
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 After four days mine looked like this (above).

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 And out of the muslin, like this (above). Weird!

Form tablespoon-sized balls with wet hands…

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and roll in mix of cinnamon and sugar. 

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Then toss to coat in the hazelnuts.  

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Aaaaah. *gargle in back of throat.*

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They are fabulously dense and not too sweet and totally delicious. 

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Dear Greeninkgirl, this spoonful is for you. If I thought they'd ship, I'd send 'em. 

Meanwhile I'll just enjoy them on your behalf, I hope that's OK. (Thanks for the push to make these. A little encouragement goes a long way with me!)

Let me know if any of you make these!

(And in my next house, whenever that is, let's put an order in for natural light in the kitchen. Gosh that'd be awesome. The 'yellow' photos are taken in the kitchen, everything else I carry outside to photograph!)

OK, just one more spoonful…

xxx

27 Comments on “yoghurt maple balls

kim at allconsuming
March 25, 2010 at 9:47 pm

OH.MY.GOODNESS. They look FANTASTIC! We are yoghurt fanatics in this house and these? Perfect afternoon tea.

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Alex Nolan
March 25, 2010 at 9:57 pm

How yum! When you have made them, do they need to be stored in the fridge (assuming, that is, that there are many left!) Stupid question, but when do you serve them, dessert or snack with coffee?

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ann
March 25, 2010 at 10:19 pm

They look delish. What did you do with the whey? I heard from a chef (he specialises in molecular gastronomy / progressive cuisine) that the whey is great in place of or in addition to stock when making risotto. Apparently something to do with the lactic acid making it super creamy. I’ve never tried it … maybe one day. Waste not, want not … as they say.

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innerpickle
March 25, 2010 at 10:29 pm

I KNOW!! I made some without the nuts for the kids, just ’cause mine won’t eat hazelnuts. Might try flaked almonds next time…

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innerpickle
March 25, 2010 at 10:30 pm

YES STORE IN FRIDGE!!! Even if you are in England, ya duffer! Not stupid question, I reckon serve them whenever. Afternoon tea snack, dessert. They’re pretty sweet – I’m thinking they’re more of a Friday night dessert night deal here.

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innerpickle
March 25, 2010 at 10:32 pm

Very interesting Ann – I chucked the whey out without even thinking about it – it’s not pure whey though when it’s mixed with maple syrup! But very interesting idea – I’d strain yoghurt again just to get a creamier risotto. Must look this up. Thanks.

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ann
March 25, 2010 at 10:50 pm

Mmm sweet risotto maybe? Anyway, if you are interested here is a link to the smh story http://www.smh.com.au/news/entertainment/good-living/aussie-chef-sells-tapas-to-ikea/2010/01/25/1264267963950.html however the ref to yoghurt in the para about the risotto should actually be yoghurt whey.

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green ink
March 25, 2010 at 11:38 pm

Oh. My. God. This was so worth the wait! Thank you for my spoonful, it was (visually) delicious 🙂 I am SO making these. Thank you for sharing!! xx

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IWM
March 26, 2010 at 12:31 am

They look amazing. Okay, I have a question which might sound completely bizarre but as I have NO idea where to find muslin here (or what “muslin” is in German for that matter) do you reckon I could cut up one of my old “cheesecloth” baby wraps and use that? Is that a ridiculous idea? I’m quite desperate to make them so I’ll try anything really! It just needs to be 100% cotton right?

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karen
March 26, 2010 at 12:40 am

oh how yummy. I absolutely adore scraping the thick bits from around the top and sides of yogurt pot a few days after starting it, so I know I am going to love this…. mmm, off to write thick greek yogurt on my shopping list now. thanks

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Garden Mama
March 26, 2010 at 12:45 am

wow! what a recipe, these look incredible!
thank you for sharing with all of us : )

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rakster
March 26, 2010 at 11:33 am

yum, they look divine.

after the sago (i got some this morning at the supermarket) and the banoffee pie that has been requested for the weekend’s birthday, I’m going to have to give these a go….

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Angi
March 26, 2010 at 11:40 am

Hello.I just discovered you blog.It’s lovely! I’m thinking those yoghurt balls look pretty darned yummy! I’m off to buy some muslin.

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katepickle
March 26, 2010 at 12:47 pm

mmm these sounds great!!

But we are nut free in this house… what else could I roll them in do you think? Maybe crushed up chocolate biscuits? Or would chocolate be too much? Crushed up butternut snaps maybe?

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Nicki
March 26, 2010 at 6:57 pm

Now that is my type of dessert!

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Alex Nolan
March 26, 2010 at 9:22 pm

Yes, N, you can use a baby muslin/cheesecloth thing, but I wouldn’t bother cutting it up – just wash and resuse it for other culinary activities – I have done it many times for making apple jelly. Otherwise, send me your address and I’ll send some to you this afternoon – I have a few yards of it! alexnolan5 at hotmail.com xxxxx

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innerpickle
March 26, 2010 at 9:46 pm

Ditto Alex: inspected an old cheesecloth baby wrap today and believe it is pretty much the same fabric I sent Adam into Lincraft to buy.

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innerpickle
March 26, 2010 at 9:48 pm

I think crushed biscuits would be divine particularly if served immediately so still hard and crunchy. It’s the texture thing more than the flavour of the nuts I reckon.

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green ink
June 2, 2010 at 6:51 pm

Fi, I made these on the weekend and they were just gorgeous – the perfect vehicle for my recently acquired Quebec maple syrup! I made them with no fat greek yoghurt so it took a bit longer for all the liquid to drain away, and I had walnuts instead of hazelnuts, but YUM!! Worth the wait!! xx

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innerpickle
June 3, 2010 at 9:46 am

Hooray!!! AND more noble (i.e. low fat). Trump. Fabulous. xxx

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pickalilly
March 11, 2011 at 2:54 pm

for those who can’t eat nuts, how about currants? sesame seeds? chopped dried fruit?

i make labaneh by draining greek yoghourt in pretty much the same way as described here (i use a piece of paper towel in a small colander which sits over a bowl in the fridge for a couple of days), then drizzling olive oil over it. too delish, with herbs, chilli, dukkah, or even sweet, such as with jam or quince paste. furthermore it’s a very good substitute for cream cheese in many cheesecake recipes. so light.

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lisa
August 10, 2011 at 7:37 pm

I am eating my first batch as I write this – so good – I used pecan nuts as that was what was in the cupboard – it’s good with the maple flavor – thanks for the recipe – my new favorite.

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Megan
October 12, 2011 at 6:09 am

These look AMAZING!!! I’m thinking of making them for my mom’s birthday. They look appropriately decadent. Have you ever added chocolate pieces to them? She’s a big chocolate and nuts fan. But would it be too much? Would I need to decrease the sugar? Thanks for the recipe!

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Bridget Herbert
June 20, 2012 at 2:04 pm

LOVELY…I’M GOING TO TRY THESE….

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Penny Hannah
June 29, 2012 at 12:55 am

Isn’t strained Greek Yoghurt pretty much the way one makes homemade cream cheese? I reckon cream cheese would work with all the other ingredients just as well, if one was of an impatient disposition – which I am.

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Sneh | Cook Republic
November 23, 2012 at 12:20 pm

Followed through from Local Is Lovely! This is a delightful recipe 🙂

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Maxabella
November 23, 2012 at 6:06 pm

This is the absolute biz! Thanks! x

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