Home made labna balls (receipe)

Had not made labna for a while now and was very happy to have found fresh oregano, which I believe goes particularly well with the labna balls.

You might think that it is a waste of oil…it is not…the oil can and should be used for many more yummy receipes…it will be infused with labna cheese and fresh oregano…so can be drizzled over pasta, a salad, etc.

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Home made labna balls

Cuisine Mediterranean

Keyword labna, labna balls

Prep Time 30 minutes minutes

48 h in the fridge 2 days days

Total Time 2 days days 30 minutes minutes

Equipment

• 1 sieve
• 1 larger bowl
• 1 linen cloth

Ingredients

• 1 kg 10% fat Greek youghurt the more fat the youghurt has, the creamer the labna will be
• 2 tea spoons sea salt
• 1 bunch fresh oregano can be substituted with any fresh or dried herb
• olive oil enough to cover the balls

Instructions

• Lay the linen cloth over the sieve and place the Greek youghurt mixed with salt into it
• Place the sieve over the large bowl and tie the linen cloth with a cotton string as tight as possible
  
• Place the bowl into the fridge for minimum 24 hours. I place mine for 48 hours
• Open the cloth once you have finised draining the youghurt and delicately, with your fingers, roll small labna balls
  
• Add the oregano leaves and olive oil and ensure to close the jar completely before storing it in the fridge. The covered labna balls with keep for up to 2 weeks in the fridge.