Labneh balls (yogurt cheese)

Simple, you take plain unsweetened yogurt, I chose Greek.

Add salt and mix. We put it on a cloth and on top of a strainer and let it drain in the refrigerator for 24 to 48 hours, the longer ➕ time the creamier it will be. I left it for 50 h

We will see that if the volume will be decreasing by the I recommend tying the Yogurt on the gauze and tie it with a I recommend tying the yogurt on the gauze and knotting it with a clamp or rubber band. And we will twist it from time to time. There are also some strainers that have cloth and it works great.

Once this time has passed, we have a creamy cheese, easy to handle. Now comes when we add the spices we want, form balls and put them in an airtight container with oil and macerate it. It lasts up to a month in the refrigerator. It will not last that long...

I made the balls and coated them in dried chives, onion powder, chopped cayenne, sesame. You can make a ball or several balls of each taste, oregano, dried rosemary, garlic powder... or even coat them with nuts !

To We can add a little Rosemary, Cayenne, Laurel ... whatever you want. Enjoy them with pita bread, on toast, salads ...