Labneh Balls
 
Prep time
Total time
 
Discover a really fast and easy way to make Labneh. Greek yoghurt gets transformed into a Middle Eastern cheese like condiment which you can use in various ways. You can use this handy 'cheesy condiment' in sandwiches, or as a snack with crackers, or in salads, or just eat it on its own. If stored in oil, it will last a long time in your fridge.
Recipe type: Vegetarian
Cuisine: Middle Eastern
Ingredients
  • 400 g plain yoghurt
  • 1 tsp salt
  • 1 piece of cheese cloth
Instructions
  1. Rinse your cheese cloth in cold water and then squeeze all of the water out of it.
  2. Line a sieve with the cheese cloth and place the sieve and cheese cloth combination over a bowl.
  3. Stir the salt into the yoghurt and then pour it into the cheesecloth.
  4. Bring the sides of the cheesecloth up over the yoghurt mixture so that it is completely covered.
  5. Put 2 tins on top of the yoghurt to add some weight and leave it and the bowl in the fridge overnight.
  6. In the morning you should find that the watery whey has collected into the bowl and the yoghurt curds should have collected into a thick mass in the cheesecloth.
  7. Use straight away, or:
  8. Wet your hands and then roll the thick yoghurt curds into balls in the palm of your hand. I use an ice cream scoop to make sure that the labneh balls are all roughly the same size
  9. Put the labneh balls into a clip jar and cover with olive oil.
  10. Place in the fridge and use when needed.
  11. The labneh balls should last a long time in the fridge as long as they are covered in oil.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/labneh-balls-strained-yoghurt-condiment/