YOGURT BALLS (LABNE BALLS) RECIPE

Ingredients:

1 kg./2 lb. 4 oz. Greek yogurt
2 cups extra virgin olive oil (use a good quality)
1 teaspoon salt

Directions:

1. Mix the yogurt with salt.

2. Transfer the yogurt into a cheesecloth (or a muslin bag similar to a pillow). Bring up the sides completely overlapping and covering the yogurt.

3. Place it in a large strainer over a deep bowl and transfer it to the refrigerator. The excess liquid will start dripping into the bowl beneath the strainer. Keep it in the refrigerator for 3 days.

4. After three days, you will notice that the yogurt has become firm.

5. Lightly coat your hands with olive oil, scoop the strained yogurt into balls, roughly the size of a ping pong ball or even a bit smaller.

6. Transfer the balls to a tray covered with a kitchen towel, leaving space between the balls.

7. Refrigerate for 12 hours to firm up a bit.

8. Transfer the yogurt balls into a clean glass jar, pour the olive oil to fully cover the balls. Black pepper corns or oregano leaves can be added (optional). I simply like it plain.

Source: hadiaslebanesecuisine.com