Labneh
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tsps
Salt1.25 cups
Olive Oil (/ 200 to 300 ml)Directions:
1
Line a large bowl with a piece of cheesecloth or other fine cloth
2
In another bowl, mix the yogurt and salt well
3
Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle
4
Hang this over your sink or over a large bowl and leave for 48 hours
5
By this time the yogurt will have lost most of its liquid and be ready to use as a spread
6
To go the whole hog, leave it hanging for a day longer
7
Remove the cheese from the cloth and place in a sealed container in the fridge
8
Once it is thoroughly chilled, preferably after 24 hours hours, roll the cheese into balls, somewhere between the size of an olive and a walnut
9
Take a sterilized jar about 2 1/2 cups / 600 ml in capacity
10
Pour some of the oil inside and gently lay the balls in the oil
11
Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil
12
Seal the jar and keep until needed
13
Before serving, scatter the mint and pepper on a flat plate and roll the balls in it
14
Line a large bowl with a piece of cheesecloth or other fine cloth
15
In another bowl, mix the yogurt and salt well
16
Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle
17
Hang this over your sink or over a large bowl and leave for 48 hours
18
By this time the yogurt will have lost most of its liquid and be ready to use as a spread
19
To go the whole hog, leave it hanging for a day longer
20
Remove the cheese from the cloth and place in a sealed container in the fridge
21
Once it is thoroughly chilled, preferably after 24 hours hours, roll the cheese into balls, somewhere between the size of an olive and a walnut
22
Take a sterilized jar about 2 1/2 cups / 600 ml in capacity
23
Pour some of the oil inside and gently lay the balls in the oil
24
Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil
25
Seal the jar and keep until needed
26
Before serving, scatter the mint and pepper on a flat plate and roll the balls in it