Spiced, Rolled Labneh

A staple in the Middle East, labneh is a must-have in our household, mainly because my daughter and I can eat it all day long, usually with extra virgin olive oil and a sprinkle of sumac, spread onto sourdough, pitta or crackers. I’m always amazed by how easy it is to make and how wonderful it tastes! The spread is usually ready after 24 hours in the refrigerator (depending on the yogurt). If you leave it for 48 hours, it gets thicker and you can create these irresistible labneh balls in va