Labneh Balls

Step 1

Line a large colander with a cheese cloth or a very light kitchen towel.Pour both 32oz containers of plain Stonyfield Organic Greek yogurt into the lined colander. Mix in the salt and bring up the sides of the cheesecloth to completely cover the yogurt. Tie the cheesecloth and hang over a large bowl to drain all the whey (liquids) for at least two days, until no more liquid drains. *You can let the yogurt drain at room temperature or in the refrigerator.

Step 2

Once the yogurt has strained and becomes firm to the touch, transfer from the cheesecloth to a bowl. Scoop about two tablespoons of the strained yogurt and using your hands, form into small balls. Repeat until there is no labneh left (about 50 balls).Let the Labneh Balls firm up a little bit more in a large platter in the refrigerator for one more day, loosely covered with light towel or paper towels.

Step 3

Prepare all the spices and dried herbs you want to roll the Labneh Balls in. Take a ball of labneh and roll around in the individual bowl of your preferred spice or herb. I rolled them in za’atar, dried mint, and Aleppo pepper.

Step 4

Transfer the spiced or plain Labneh Balls into clean, glass jars. Cover with enough olive oil to fully submerge all the Labneh Balls. Cover, and store at room temperature for up to three months.