Preserved in olive oil, these labneh balls make a delicious appetiser. Extra soft and creamy, with a texture similar to goat cheese, I love them as a salad toppings or in buddha bowls!
Originally from the Middle East, labneh is made by straining yoghurt overnight. This is the easiest cheese to make.
For these labneh balls, you will need to leave the yoghurt to strain for 48 hours so that the labneh is not only easier to roll but also that it has time to develop a tangier taste.
The easiest way to strain the yoghurt is to place it in a tied cheesecloth such as this one on Amazon, that you can either suspend or place on top of a colander. I use a combination of tall jars, wooden spoon and receptacle as below. If the weather is hot, it is best to leave the yoghurt to strain in the fridge.
To make the labneh balls, all you have to do is roll the strained yoghurt. You can leave the labneh balls plain or dust them with herbs, dry chilis and /or seeds.
The best way to preserve them for longer is to place them in a jar and cover them with olive oil. They will then keep refrigerated for a few weeks.
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