Labne (marinated yoghurt cheese balls)

These delicious little yoghurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread.

Makes 15-20

Ingredients

1.5kg thick Greek yoghurt
2 bay leaves
2 sprigs rosemary
2 sprigs oregano
2 garlic cloves
2 cups (500ml) extra virgin olive oil, preferably Greek

Method

1. Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine.

2. Lay muslin on a workbench, place yoghurt in centre, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down.

3. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yoghurt to a bowl and discard muslin.

4. Roll yoghurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out.

5. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal.

6. Leave to marinate for 24 hours. Keep for up to 1 week.

Notes & tips
These delicious little yoghurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread. You will need a double thickness of butter muslin*.

*Butter muslin is available from kitchenware and haberdashery stores.

Source
delicious. - November 2003, Page 142
Recipe by Valli Little