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Labne (marinated yoghurt cheese balls)

Name: Labne (marinated yoghurt cheese balls)
Yield: 15-20
Ingredients: 1.5kg thick Greek yoghurt; 2 bay leaves; 2 sprigs rosemary; 2 sprigs oregano; 2 garlic cloves; 2 cups (500ml) extra virgin olive oil, preferably Greek

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15-20

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These delicious little yoghurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread.

1.5kg thick Greek yoghurt
2 bay leaves
2 sprigs rosemary
2 sprigs oregano
2 garlic cloves
2 cups (500ml) extra virgin olive oil, preferably Greek

Method

1.

Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yoghurt in centre, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yoghurt to a bowl and discard muslin. Roll yoghurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.

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