Homemade Labneh Balls
Homemade Labneh Balls
Ingredients
For the Coatings
- 1/4 cup za'atar spice mix, for coating
- 1 tablespoon paprika, for coating
- 1 tablespoon sumac, for coating
- 1 tablespoon red chili flakes, for coating
For Preserving and Serving
- 3 cups olive oil, good-quality, for filling jars
- as needed honey, optional, for serving with plain labneh
Instructions
- 1
In a large bowl, combine the 64 ounces of whole milk plain yogurt and 2 teaspoons of salt. Mix well until thoroughly combined.
⏱️ 5 min
- 2
Line a large fine mesh strainer with a thick layer of paper towels. Alternatively, cheesecloth can be used.
⏱️ 2 min - 3
Carefully pour the salted yogurt into the lined strainer.
⏱️ 1 min
- 4
Cover the yogurt with another thick layer of paper towels.
⏱️ 1 min
- 5
Place a heavy plate on top of the paper towels to weigh down the yogurt.
⏱️ 1 min
- 6
Set the strainer over a large bowl to catch the liquid that will drain from the yogurt.
⏱️ 1 min
- 7
Refrigerate this setup for about 2 days (approximately 48 hours). During this time, the yogurt will thicken into a soft cheese (labneh) as the whey drains out.
⏱️ 2880 min
- 8
After 2 days, the water will have drained, and the labneh is ready. Discard the drained liquid.
⏱️ 1 min
- 9
Prepare your coatings: For one jar's worth of labneh, place a sufficient amount of za'atar spice mix on a plate. For another jar's worth, mix 1 tablespoon each of paprika, sumac, and crushed red chili flakes on a separate plate for a smoky and spicy blend.
⏱️ 5 min
- 10
Using a mini ice cream scoop or a teaspoon, portion out equal-sized amounts of the thickened labneh.
⏱️ 5 min
- 11
Lightly oil your palms and roll each portion into a smooth ball. The labneh balls should roll up easily, and using a mini scooper helps ensure perfectly sized balls every time.
⏱️ 5 min
- 12
Roll the labneh balls in your chosen toppings: either the za’atar mix, the paprika-sumac-chili mix, or leave some plain. One jar is suggested to be left plain, as it is considered best with a drizzle of honey.
⏱️ 5 min
- 13
Pack the coated and plain labneh balls into clean jars (approximately 3 one-liter jars, filled about three-quarters of the way).
⏱️ 5 min
- 14
Fill each jar with good-quality cold-pressed olive oil, ensuring the oil fully covers the labneh cheese balls. The oil helps keep the labneh balls moist, soft, and beautifully preserved.
⏱️ 5 min
- 15
Seal the jars securely.
⏱️ 1 min
- 16
Refrigerate the sealed jars. The labneh balls will keep for up to 1 month.
- 17
Serve the labneh balls on toast, with herbs, or alongside your favorite dishes. Plain labneh is suggested to be served with a drizzle of honey.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Labneh Balls
For the Coatings
- 1/4 cup za'atar spice mix, for coating
- 1 tablespoon paprika, for coating
- 1 tablespoon sumac, for coating
- 1 tablespoon red chili flakes, for coating
For Preserving and Serving
- 3 cups olive oil, good-quality, for filling jars
- as needed honey, optional, for serving with plain labneh
Instructions
- 1
In a large bowl, combine the 64 ounces of whole milk plain yogurt and 2 teaspoons of salt. Mix well until thoroughly combined.
⏱️ 5 min - 2
Line a large fine mesh strainer with a thick layer of paper towels. Alternatively, cheesecloth can be used.
⏱️ 2 min - 3
Carefully pour the salted yogurt into the lined strainer.
⏱️ 1 min - 4
Cover the yogurt with another thick layer of paper towels.
⏱️ 1 min - 5
Place a heavy plate on top of the paper towels to weigh down the yogurt.
⏱️ 1 min - 6
Set the strainer over a large bowl to catch the liquid that will drain from the yogurt.
⏱️ 1 min - 7
Refrigerate this setup for about 2 days (approximately 48 hours). During this time, the yogurt will thicken into a soft cheese (labneh) as the whey drains out.
⏱️ 2880 min - 8
After 2 days, the water will have drained, and the labneh is ready. Discard the drained liquid.
⏱️ 1 min - 9
Prepare your coatings: For one jar's worth of labneh, place a sufficient amount of za'atar spice mix on a plate. For another jar's worth, mix 1 tablespoon each of paprika, sumac, and crushed red chili flakes on a separate plate for a smoky and spicy blend.
⏱️ 5 min - 10
Using a mini ice cream scoop or a teaspoon, portion out equal-sized amounts of the thickened labneh.
⏱️ 5 min - 11
Lightly oil your palms and roll each portion into a smooth ball. The labneh balls should roll up easily, and using a mini scooper helps ensure perfectly sized balls every time.
⏱️ 5 min - 12
Roll the labneh balls in your chosen toppings: either the za’atar mix, the paprika-sumac-chili mix, or leave some plain. One jar is suggested to be left plain, as it is considered best with a drizzle of honey.
⏱️ 5 min - 13
Pack the coated and plain labneh balls into clean jars (approximately 3 one-liter jars, filled about three-quarters of the way).
⏱️ 5 min - 14
Fill each jar with good-quality cold-pressed olive oil, ensuring the oil fully covers the labneh cheese balls. The oil helps keep the labneh balls moist, soft, and beautifully preserved.
⏱️ 5 min - 15
Seal the jars securely.
⏱️ 1 min - 16
Refrigerate the sealed jars. The labneh balls will keep for up to 1 month.
- 17
Serve the labneh balls on toast, with herbs, or alongside your favorite dishes. Plain labneh is suggested to be served with a drizzle of honey.