Marinated Labneh Cheese Balls
Ingredients
- Thick yogurt (preferably goats milk)
- Salt
- Olive oil
Coating options
- Roasted cumin powder
- Sumac
- Zaatar
- Dill
- Basil
- Pistachios
- Rose
- Lavender
- Nigella seeds
- Sesame seeds
- Chilli flakes
- Beet powder
Preparation
Hang the thick yogurt, mildly salted, in a cheesecloth-lined mesh filter over a bowl in the refrigerator for 48 hours.
Separate the yogurt solids from the whey water.
Gently roll the solids into balls using cold oiled palms.
Roll the balls in your choice of herbs, spices, nuts, or seeds.
Store the marinated labneh in a jar filled with flavored or plain olive oil in the refrigerator.
Tips
You can omit the olive oil if you plan to consume the cheese soon.
Enjoy on sourdough toast, crackers, in salads, or with roti.
Goats milk is easier to digest than cows milk, contains lower lactose, and is higher in vitamins A and D as well as protein.
