These labneh balls are essentially labneh that has been strained further so it's thicker, so thick that you can roll it into a ball. They are such a fun way to eat labneh and make a great snack when entertaining. Making them ahead will save you plenty of time and the toppings you can use are endless!
Ingredients 10
For The Labneh
2 kg tubs yoghurt
1 tbsp salt
Storing
1 cup olive oil
1 cup neutral oil
For The Coating
1⁄2 cup Aleppo chilli
1⁄2 cup sumac
1⁄2 cup za'atar
1⁄4 cup roasted pistachios, finely chopped
1⁄2 cup roasted walnuts, finely chopped
1⁄2 cup chives, fresh, washed well, finely chopped
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Method 5
To Make Labneh
If you are using the whole tub of you can add the straight to the tub and mix it well before pouring it into a colander or sieve lined with a cheesecloth, muslin cloth or clean chux wipe bring the edges together. Fold the cloth over the yogurt and place ontop of a bowl and into the fridge for the liquid to strain out of the yogurt.
Allow it to strain in the fridge for 24-36 hours remember to remove water from the base of the bowl each time you check to minimise excess water and the is draining freely with less moisture and until most of the liquid has dripped into the bowl and the yogurt is thicker and fairly dry. (Depending on the type of yogurt this may take longer). When your labneh is strained enough to form into balls, it is ready.
To Turn Your Labneh Into Coated Balls
To turn your labneh into coated balls, take your strained labneh from the cloth and spoon out enough to make a small ball in your hand. Roll it around and place it in a container with 2-3 clean cloths underneath to continue to drain the labneh and dry it out. If the labneh is still too wet to handle just spoon it out and place it straight onto the cloth and into the fridge to continue to dry out overnight. Once they are dry it will be easier to handle, roll them neatly into balls and set aside.
Place the balls in a jar or container half filled with and , and keep them in the fridge for up to two months.
For The Labneh Platter
For the labneh platter, put the toppings separate into small bowls. To serve, place the oiled labneh balls in each topping and roll around to coat. Serve on a platter. Any remaining coated labneh balls will last up to a week in the fridge
Sunday Kitchen's tips
If you feel like the labneh is still not dry enough to roll into balls, use a spoon to scoop a heaped tablespoon out and place on a tray lined with a clean tea towel and a Chux cloth. Repeat this with all of the labneh and place in the fridge for 2 hours, which will dry the yogurt and make it very easy to roll into balls.
