Labneh balls at home - how to make Labneh from yogurt - اشهى لبنة كرات منزلية

labneh

🥗Healthier: Greek yogurt

💰Cheaper: strained yogurt

Greek yogurt offers a similar texture and tang.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats with a mild flavor.

za'atar

🥗Healthier: mixed dried herbs

💰Cheaper: oregano

Mixed dried herbs can mimic za'atar's flavor profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: substitute with dried herbs

Dried herbs are more accessible and have a longer shelf life.

In a big bowl mix the labneh with salt and using the cheese cloth (or muslin cloth) close the edges and hang it up to drip all the liquid for 24 hours.

After 24 hours, keep it in the fridge under weight for an additional 48 hours.

On day 3, roll the labneh into balls approximately 18-20 g and place them on a paper towel to absorb the remaining liquid.

Let the labneh balls set for a couple of hours.

Sterilize a jar and dry it completely, then place the labneh balls inside.

Cover the labneh balls fully with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens