Labneh (yoghurt cheese balls)

26 August, 2010  |  Cooking  |  , , ,

Labneh

An extremely easy recipe to make these middle eastern delicious yoghurt cheese balls called Labneh.
Julie Millar from traffic partners very kindly send me a batch of Total Greek Yoghurt.

For this recipe I’ve used Total 2%

Ingredients
1 kg Total 2% Greek yoghurt
2 bay leaves
2 sprigs lemon thyme
2 sprigs rosemary
2 cups (500ml) extra virgin olive oil
1 teaspoon of sea salt


How to:
Place the yoghurt in a bowl with the teaspoon of sea salt and stir to combine. Lay a muslin cloth on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Leave to drain in the fridge for 48hours. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
Roll yogurt into golf-sized balls and place them in a sterilised preserving jar with the herbs, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 month.

Labneh

Labneh

3 Comments


  1. Mhm this sounds really,interesting! I wonder if they taste more like yoghurt or like fresh cheese…I’ll absolutely give it a try.

    • Hi Lost Gastronaut!
      Yes, it has a yoghurty taste. The more days you leave it to strain the more sour it becomes. You can also play by adding herbs i.e. dill, chives chili etc.
      Thanks for stopping by :-)

  2. Nice to meet you Myrto :) By the way they are perfectly shaped congratulations! I’ll try to add chopped green olives & red peppers or make a roquefort core and cover them with back & white sesame