Labneh balls and Greek yoghurt cheese

Labne cheese ball

I can’t remember where I saw this cheese originally but ever since I’ve been meaning to try it out. When I learned how to make my own Greek yoghurt I thought it was the perfect time to give this cheese a go. It’s very tasty on its own and rolled in flavoured coating to make labneh (thanks for the idea Celia), it’s even better. It’s so simple to make. Give it a go this weekend.

Line a strainer

The first step is to place a strainer over a bowl and line it with a clean chux or a piece of fabric.

Pour in the yoghurt

Mix the yoghurt with a little salt, pour it into the strainer and leave it to drain in the fridge over night.

Yoghurt cheese

This is what it looks like when it’s ready. The consistency is like a softer version of cream cheese.

Ready for cheese balls

Line two plates with baking paper and cover one with whatever coating you would like to use. I used olive dukkah (thanks mum!).

Roll the cheese balls

I started off rolling the cheese into balls then when it got too sticky I used two teaspoons to mold it together then made it into a better shaped ball after it was coated in the dukkah.

Yoghurt cheese balls and spread

I saved a little of the cheese to use as a spread. Apparently you can keep the labne drowned in olive oil and it keeps very well. Mine didn’t last long enough to give that a go. Enjoy!

Greek labne yoghurt cheese balls recipe inspired by Fig Jam and Lime Cordial

• Greek yoghurt (plain) I used homemade
• a little salt
• coating – fresh or dried herbs and spices, dukkah or anything else you can think of

Line a strainer with cloth and place it over a bowl. Mix the yoghurt with a little salt then tip it into the strainer and leave it to drain in the fridge overnight.

Shape the cheese into balls and roll in the coating.

Keep chilled.

Alternatively, use the cheese as a spread.