Seasoned Labneh Balls in Olive Oil

Name: Seasoned Labneh Balls in Olive Oil
Yield: For Approximately 25 balls
Ingredients: 2 litres (8 cups) preferably Greek or Turkish yoghurt, but any regular whole (full-fat) yoghurt will do; a few bay leaves, some dried red chilli flakes, or something else you like, perhaps cardamom pods; 1 tsp black pepper; 500 ml (16 fl oz/2 cups) olive oil (or more, if necessary); 1 jar dried oregano (approx. 15 g/½ oz/¼ cup); 1 garlic clove, freshly crushed (optional); 2 tsp salt; 1 jar dried thyme (approx. 15 g/½ oz/¼ cup)

Preparation info

For Approximately
25
balls

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

This is a variation on the recipe for spreadable labneh.

If you leave the yoghurt to hang longer, the labneh becomes drier and you can roll it into balls.

Ingredients

2 litres (8 cups) preferably Greek or Turkish yoghurt, but any regular whole (full-fat) yoghurt will do

Snack
Gluten-free
Vegetarian
cheese

Method

Mix the salt, pepper and garlic through the yoghurt. Place a clean dish towel on a colander or strainer and pour in the seasoned yoghurt. Cover with plastic wrap and put in a cool place, or pull the corners together and tie the dish towel with a thick elastic band or string as tightly as possible around the yoghurt, thus increasing the pressure.

Make a loop in the string and hang the fi