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Homemade Labne Balls







Labne cheese is basically strained yogurt. I use Cyclops organic yogurt (green top) which I find to be the best for making labne. Use think plain yogurt which is just yogurt (no added gelatin or other thickeners).



To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Tight well and hang in the fridge with a container underneath to collect the liquid. Leave it for at least one night and one day. Two days if you can.


Here is your labne: you can spread it on bead, or spoon it on salads or hot food or nachos, but what I like best is to make little labne balls. Oil your hands with olive oil and shape small balls (about the size of a walnut). Add some more olive oil, salt and herbs or spices, like cumin seeds, coriander seeds, chili flakes, garlic, bay leaves, pepper, smoked salt, or anything that takes your fancy! I also like to roll them in dukka! If you fill a jar with olive oil to completely cover you labne balls, and add a few peeled garlic cloves, it will last several weeks.



Photos and Recipes by Alessandra Zecchini ©


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Comments

  1. Gloria BakerJuly 31, 2011 at 7:42 PM

    Alessandra look amazing and delicious!! gloria

    ReplyDelete
  2. RachanaJuly 31, 2011 at 8:52 PM

    Wow! They look so cute and delicious.

    ReplyDelete
  3. aipiAugust 1, 2011 at 9:35 AM

    Good one ~ anything homemade is unbeatable n these look suer delish!
    US Masala

    ReplyDelete
  4. Rosita VargasAugust 16, 2011 at 11:25 AM

    Alessandra I love beautiful recipe, I love your kitchen, a blessing, hugs and congratulations.

    ReplyDelete

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