Marinated Labneh Balls
I am a fan of this cheese! There’s so much to love about it! It’s easy to make, it’s yogurt, its amazingly tasty! You make it once, you will always want to keep a fresh batch ready to spread on a slice of pita bread :)
The process itself is so easy. Very few ingredients makes it that much more appealing to make.
The longer the yogurt sits in the cloth, rendering, the thicker the cream cheese will be.
Marinated Labneh Balls
The most flavorful cream cheese you will taste. And healthy too! Made from Yogurt! Marinades give more possibilities of flavor.
ingredients:
Ingredients
- 2 lbs greek style yogurt
- 1/2 tsp salt
- 1/4 tsp dried mint
- Olive oil, enough to cover the finished Labneh balls
instructions:
Process
- Over a colander, place a clean, no fuzz, kitchen towel or cheese cloth. On the cloth, put the yogurt that has been mixed with the salt and mint. Tie the cloth tightly around the yogurt.
- Place the colander over a bowl, to let the yogurt drain its whey.
- Store everything in the refrigerator for 3-4 days. Every morning, change the cloth, tie it again and place back in the fridge. The longer it leave it to drain, the firmer the cheese will be.
- After 3-4 days, remove cheese from the cloth. Store the cheese as is in a container with a tight lid. Or roll the cheese into balls, roughly the size of golf balls. Place the balls on a tray with paper towel. Leave them to sit on the paper towel for 30 minutes, as to let them drain more whey.
- Place the balls in a wide jar, cover with olive oil, and add your favorite combinations of herbs and/or spices. My favorite combos are:- thyme, fennel seeds, garlic slivers- paprika, garlic slivers and cilantro- rosemary and orange zest
- Let the Labneh balls marinate for at least 6 hours before using. The longer they marinate, the tastier they will be.
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