Buzz
Labneh sits somewhere between cheese and yogurt in the realm of cultured dairy. It's sometimes called 'yogurt cheese,' and while you can buy it pre-made or strain your own, either way, you'll get a rich, tangy, and creamy spread that pairs perfectly with carbs. You can even eat it straight from the spoon like yogurt.
To make labneh, simply mix yogurt with salt and strain it well. Removing the whey transforms it into a creamy, tangy spread similar to cream cheese, but if you keep straining, it becomes firmer and moldable—this is when the real fun begins.
After straining, you can roll the labneh into small balls and coat them in flavorful toppings like za’atar, fried garlic, Aleppo pepper, fried onions, or even everything bagel seasoning for an extra punch.
When hosting a party, you can arrange these small labneh balls in an attractive design on a platter, or place them directly on top of carbs like toasted pita, pita chips, or any kind of crusty bread. They resemble mini cheeseballs, but with a touch more tang and indulgence.
They’re also simple to prepare.
Mini labneh balls
Ingredients:
1 cup of store-bought labneh or full-fat Greek yogurt (I've heard low-fat or non-fat can work, but personally, I wouldn't do that to myself or to you.)
1/4 teaspoon of salt
Your choice of seasonings and crunchy toppings, like za’atar, fried garlic, Aleppo pepper, fried onions, or everything bagel seasoning.
Place a sieve lined with several layers of cheesecloth over a bowl, mix the salt into your yogurt, and transfer it into the sieve.
Cover the yogurt with the excess cheesecloth, refrigerate, and let it strain for 24-48 hours until the labneh is firm enough to scoop and shape. (If you're using pre-strained labneh, 24 hours should be enough.) It will be sticky but should maintain a soft ball shape. Roll the labneh into balls and coat with your choice of seasoning. Serve with your preferred type of bread.
