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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.

Home made labna balls

Prep Time30 mins
48 h in the fridge2 d
Total Time2 d 30 mins
Cuisine: Mediterranean
Keyword: labna, labna balls

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.

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