Labana Yogurt Cheese Balls Food

LABANA (YOGURT CHEESE BALLS)

Labana (Yogurt Cheese Balls) image

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

Ingredients

4 cups yogurt
1/4 lemon, rind of, very finely grated
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon dried mint
1/4 teaspoon dried thyme
olive oil, as required

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)

Labna (Yoghurt cheese) image

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

Ingredients

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

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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