Labneh Balls
These labneh balls have been on HEAVY rotation in our home; creamy, tangy and beautifully simple. Each batch is slowly strained for up to 48 hours before being hand-rolled in fragrant oregano and sumac, then preserved in olive oil. Enjoy them spread over fresh sourdough, added to a grazing board, tossed through salads or simply eaten straight from the jar.
Ingredients
1kg full-fat Greek yoghurt (use more or less depending on preference)
1–1½ tsp Celtic sea salt
To coat
2 tbsp dried oregano
1 tbsp sumac
To preserve
2–3 cups extra virgin olive oil (enough to completely cover the labneh)
Method
Stir the sea salt through the Greek yoghurt until evenly combined.
Spoon the yoghurt into a clean cheesecloth or muslin cloth, gather the edges together and tie securely.
Hang the bundle over the sink (or over a bowl if you'd like to save the whey) and leave it to drain for 24–48 hours. The longer it drains, the firmer the labneh will become.
Once firm, use a tablespoon or small cookie scoop to portion the labneh. With lightly damp or oiled hands, roll into smooth balls.
Roll each ball in a mixture of the dried oregano and sumac until evenly coated.
Place the coated labneh balls into a sterilised glass jar, packing them gently without squashing them.
Pour over enough extra virgin olive oil to completely submerge the labneh. Seal the jar and refrigerate.
