Homemade Labneh Balls (With Herbs & Spices!)

Ingredients

• 1 recipe labneh (as written)
• 1 recipe labneh (replace whole milk with greek yogurt)
• 550 ml labneh (container size may vary)
• 1 tablespoon za'atar
• 1 tablespoon sumac
• 1 tablespoon Aleppo pepper ((use chilli flakes if you like a lot of heat))
• 1 tablespoon dried mint
• 1 tablespoon toasted sesame seeds and nigella seeds
• olive oil (extra virgin, as needed)

Instructions

1. 1

   --- If Using Whole Milk ---

2. 2

   Prepare labneh according to recipe directions. Extend the straining time to 3-4 days. You can test on day 3 and see if it is thick enough to roll.

3. 3

   --- If Using Greek Yogurt ---

4. 4

   Prepare labneh according to recipe directions. Straining time will be 2-3 days. You can test on day 2 to see if it is thick enough to roll.

5. 5

   --- If Using Store Bought Labneh ---

6. 6

   Strain the labneh in a paper towel or cheese cloth lined mesh strainer over a large bowl. Allow it to strain for 1 day in the fridge. You will likely not have much liquid release but this helps to dry out the labneh to make it easier to roll.

7. 7

   --- Rolling ---

8. 8

   Once it is ready to roll, with gloved hands (it gets messy!) roll 2-3 tablespoons of your prepared labneh into a smooth ball sized shape. Place on a clean plate or tray and continue with the rest.

9. 9

   Place your desired toppings in separate plates. Roll the balls into the toppings one at a time, ensuring they are completely covered. Place on a clean plate or tray.

10. 10

    If you are leaving them plain, go ahead and place them straight into a clean jar. Place the ones rolled in toppings into the clean jar, carefully stacking them on top of each other.

11. 11

    Pour over a good quality olive oil until they are fully submerged. Cover with an air tight lid and place in the fridge.

12. 12

    Keep in the fridge for 3-6 weeks, make sure they are fully covered by olive oil at all times. Take out 1 hour before serving to allow the olive oil to liquify (it will solidify in the fridge).

13. 13

    Serve as an appetizer with other dips and warm pita or spread on toasted bread or crackers.