Mini Labneh Balls – New Cheese Balls

In the world of fermented milk products, labne is intermediate between cheese and yogurt, which is why it is sometimes called “yogurt cheese”. You can buy it packaged or strain it yourself , but either way, you’ll be rewarded with a tangy, richly creamy spread that’s never met carbs it didn’t like. (You can also eat it like any yogurt – with a spoon.)

To make labne, all you have to do is mix the yoghurt with salt and strain. Removing the excess whey makes it juicy and spreadable like sharper cream cheese, but you can keep straining until it’s pliable and that’s where the fun begins.

After straining enough, you can roll the labneh into small balls and then roll them in tasty things like za’atar , fried garlic , Aleppo peppers, fried onions, or even all bagel seasonings .

If you’re throwing a party, you can arrange small balls in a nice configuration on a platter, or place them directly on top of some carbohydrate, such as a piece of toasted pita bread, pita chips, or any crispy bread. . These are basically mini cheeseballs, but a little more sour and a little more luxurious.

They are also easy to make.

Mini Labne Balls

Ingredients:

• 1 cup store-bought labne or full-fat Greek yogurt (I’ve heard you can use fat-free and low-fat, but I wouldn’t do it for myself or you).
• 1/4 teaspoon salt
• Seasonings and crunchy pieces of your choice, such as za’atar , fried garlic , Aleppo peppers, fried onions, or any bagel seasoning.

Cover a sieve with several layers of gauze, stir the salt with yogurt and pour it into the sieve.

Fold the excess cheesecloth over the yogurt, place it in the refrigerator and leave for 24-48 hours until the labneh can be scooped up and shaped. (For pre-strained labneh, this will only take 24 hours.) It will be sticky, but should retain the shape of a soft ball. Roll the balls in the seasoning of your choice and serve with any bakery delivery system.