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Makes about 15 pieces
Lior Lev Sercarz
1 quart full-fat yogurt
Place the yogurt in a clean kitchen towel or cheesecloth and hang over a bowl.
At room temperature, allow the excess water to drip for anywhere from 24 to 48 hours (depending on how sour you prefer the final product).
Using wet hands form the solids into golf-ball sized balls. If the labne is too soft to make firm balls, you can leave it in the refrigerator for an hour to set up.
Loosely fill a quart size container with the balls, and them add good olive oil to cover them completely.
They are ready to eat right away, and can be stored in a cool dark place, or in the fridge (the oil will solidify but that is ok), for at least a month.
From Christian: try rolling the balls in Za'atar, Galil N.13, or Chios N.27 before covering them in oil. Shake off any excess and then cover them with oil. You'll also end up with a delicious infused oil once you've eaten them all.
You can also use the leftover whey in smoothies or in baked goods. It will keep for a few days in the fridge if you don't need it right away.