Homemade Labneh shaped into balls, spiced and marinated in olive oil.
Course Appetizer
Cuisine Middle Eastern
Diet Gluten Free
Prep Time 20 minutesminutes
Staining Time 2 daysdays
Total Time 2 daysdays20 minutesminutes
Servings 6
Calories 164kcal
Author Robin Gagnon
Equipment
Cheesecloth and string
bowl
lidded jar
Ingredients
Homemade Labneh
2cupsGreek yogurt(Greek style yogurt is used because the thick yogurt has already been strained once)
½teaspoonsalt
Marinate for Labneh
1teaspoonoregano
1teaspoonthyme
1teaspoonchili flakes
2tablespoonsesame
1cupextra virgin olive oil
Instructions
Mix salt and yogurt.
Tie the salted yogurt in a cheesecloth and suspend on over a bowl to strain. Alternately, you can place the wrapped up yogurt in a shallow bowl or rimmed dish with a heavy object such as a pan on top to press the liquid out.
Leave it to strain for 48 hours in the refrigerator.
Mix oregano, thyme, red pepper flakes and sesame seeds to make coating.
Squeeze out residual milk whey, then form balls out of the dry yogurt. Roll them in the seasoning.
Place the labneh balls in a glass jar and cover completely with olive oil. Seal.
Notes
Nutrition calculated based on assumption of roughly ⅓ of the oil adhering to the labneh when serving.