Labneh it is arabic style drained yogurt. More you drain the yogurt more dried it becomes.
To make labned balls you can use half to half goat yogurt and Greek-style yogurt or just use the Greek-style yogurt.
Ingredients:
2 L Greek style yogurt
1 teaspoon of salt
olive oil to cover the Labneh balls
Method
1. In a big bowl mix the labned with salt and using the cheese cloth ( or muslin cloth) close the edges and hand it up to drip all the liquid. Hang the labneh up for 24 hours and the rest 48 hours keep it in a fridge under the weight. More longer its drains more firmer it is.
2. In a day 3, when labneh is ready to roll. Roll the labneh into a balls approx. 18-20 g. and place it to a paper tower to absorb the remaining liquid. Let it set for a couple of hours. Meanwhile sterilize the jar, dry it completely, place the labneh balls, let the paper towel absorb the remaining liquid.
3. Place the labneh balls in a jar, cover fully with olive oil.
4. The Labneh balls keep for up to 6-8 weeks in the fridge.
The olive oil will be set, so you have to take out of fridge a jar with labneh balls and bring it to a room temperature, before coat them and serve to a table.
Save the olive oil, because it can be use again for a new batch of labneh balls.
You can coat the balls with sesame seeds, nigella seeds, chili flakes,
zaatar, sumac, chopped pistachios, walnuts, thyme, oregano.
#labneh #labnehballs #labnehathome
7 авг 2020
