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Labne (marinated yoghurt cheese balls)
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Prep Time:
5850 minutes
Cook Time:
Total Time:
5850 minutes
Tangy yoghurt cheese balls served with mezze platter, dips, veggies, and pita bread.
Ingredients:
  • 1.5kg thick Greek yoghurt
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • 2 garlic cloves
  • 500ml olive oil
Instructions:
  • In a bowl, mix yoghurt and 2 teaspoons sea salt until combined. Spread muslin on a workbench, place yoghurt in the middle, gather muslin sides, and tie with string. Hang the ball over a bowl by tying it to a wooden spoon resting on the bowl's top. Refrigerate for 3 days to drain. Remove ball, discard whey, transfer yoghurt to a bowl, and remove muslin. Shape yoghurt into golf-sized balls, place on a baking tray, and refrigerate for 3 hours. In a sterilized jar, combine balls with herbs, garlic, and oil. Seal and marinate for 24 hours. Enjoy for up to 1 week.

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