How To Make Labneh Balls |

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How To Make Labneh Balls

June 6th, 2012 Cooking

Labneh is one of the most ubiquitous foods in Middle Eastern culinary culture - if you're trying to expand your cooking horizons, this is a great place to start. Think of it as yogurt cheese. It goes great on pita bread, mixed with a few simple ingredients, and can be prepared in a number of different ways. If you're looking for something new to bring the table for your next brunch gathering, this could be a great place to start. All you need is a bit of patience and some basic food items that you may already have lying around the house! Here's the recipe, courtesy of Swirl and Scramble.

What you'll need

About seven cups of yogurt - look for the creamiest stuff you can find. Add a pinch of salt once you bring the yogurt home.
A clean jar
Large pieces of muslin, also known as cheesecloth
Strainer, bowls and a plate

Ready to start? First, place the strainer over the bowl and put the cheesecloth on top of that. Slowly pour the yogurt over the muslin, then wrap the sides of the cloth around the top so that it's entirely covered. Let the yogurt sit over the bowl for one or two days - all of the moisture will come out. Be sure to change the cheesecloth every 24 hours, for hygiene's sake! What you have when you're done straining is labneh.

Now, all you have to do is take the labneh and roll it into balls. Set them on a tray and cover with another piece of muslin, checking every day or two to see how much humidity they're absorbing. After two or three more days you will be rewarded with delicious labneh balls! You can enjoy them plain, or serve with mint, olive oil or hot pepper!