LABANA (YOGURT CHEESE BALLS)
Make and share this Labana (Yogurt Cheese Balls) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time P4DT20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together in a bowl, except the olive oil and then transfer the mixture to a cloth bag.
- Hang it over a sink or another large pot to collect the liquid.
- Allow it to drip for 4 days continuously.
- Shape into walnut-sized balls.
- Transfer to a clean jar.
- Pour in enough olive oil to cover all the prepared balls.
- Store and use as needed.
Nutrition Facts : Calories 300.2, Fat 15.9, SaturatedFat 10.3, Cholesterol 63.7, Sodium 1388.5, Carbohydrate 23.2, Fiber 0.1, Sugar 22.9, Protein 17
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
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- 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.
- 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.
- 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.
- 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.
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