These delicious Labneh Cheese Balls are a wonderful and easy alternative to the popular Middle Eastern Labneh spread. Serve as part of a mezze platter.
Once you start making homemade greek yogurt, it opens the door to making homemade labneh and then Labneh cheese balls.
Labneh cheese balls are basically yogurt cheese shaped into a round ball.
What are Labneh Cheese Balls
Labneh is one of my favorite things to make with homemade yogurt. If you make homemade yogurt via your Instant Pot, it’s the perfect way to try Labneh Cheese Balls.
We eat it with pita bread and as a simple vegetable dip. But should you strain your labneh for a longer period of time, you can roll it into balls and eat on salads.
Or, use as a sweet and savory treat when combined with maple syrup or honey.
How to Make Labneh Cheese Balls
Making Labneh is not hard, but you do need a significant amount of patience. Start with greek yogurt and strain for at least 2 (if not three) full days.
The longer you allow the yogurt to drain, the firmer the balls. Once the yogurt is very dry (and the whey is very well drained out), you can roll them into small balls.
You can eat them fresh – as is, rolled again in nuts and spices.
Or, you can place in a canning jar and top off with olive oil. If you are doing this, you need to ensure they are strained for as long as possible to exude as much water as you can.
How to Serve Labneh or Labneh Yogurt Balls
- Roll Labneh balls in chives, savory spices or crushed almonds.
- Use regular Labneh on top of steamed greens. Top wiith some toasted garlic and nuts.
- Drizzle a little honey or maple syrup on your Labneh and use as a delicious dessert fruit dip for sliced apples.
- Sprinkle your Labneh with pomegranate seeds and drizzle with a sweetener. Yum!
Make sure you keep the leftover whey – it makes an amazing salted caramel sauce that is simply to die for!
These delicious Labneh Cheese Balls are a wonderful and easy alternative to the popular Middle Eastern Labneh spread. Serve as part of a mezze platter.
Ingredients
- Place your greek yogurt in a strainer - cheesecloth works well too. Allow it to drain for up to 3 days in the refrigerator.
- When ready, remove the yogurt from the strainer.
- Shape the yogurt into small balls.
- Place each ball into a jar. Top off that jar with olive oil (or, flavored olive oil). Add any additional oil as needed.
- The Labneh Cheese Balls need to be covered as completely as possible, so as not to be exposed to air.
- In the oil, the Labneh Cheese Balls will keep for up to two weeks. Or, you can opt to refrigerate.
- When ready to serve, remove some of the Labneh Cheese Balls and roll into chopped nuts, dried herbs or the spices of your choice. Serve with vegetables, crackers or pita bread.
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