Serves 1
Directions
- 1Add the salt to the yogurt and mix.
- 2Double up the cheesecloth and set it atop a strainer, which is then set atop a bowl.
- 3Add the yogurt in the center of the cloth, cover it up well, and place a can of beans atop for weight.
- 4Let it sit in the fridge for 48 hours.
- 5Squeeze the extra moisture out when forming balls.
- 6Roll the strained yogurt into balls.
- 7Coat the balls in za'atar and sumac, or any other spices.
- 8Add them to a container and cover in olive oil.
- 9Store the labneh balls in the fridge for a week.
Ingredients
- 32 oz plain yogurt
- 1 tsp salt
- to taste za'atar
- to taste sumac
- pita
- olive oil
Equipment
cheeseclothstrainerbowlcan of beans (for weight)container
Tips
- You can strain for 24 hours if you prefer a thinner consistency.
- Squeeze extra moisture out when forming balls.
- Store in the fridge for a week.
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