Labneh…. Cheese Balls

  • Labneh…. Cheese Balls
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Rated 4 out of 5 based on 1 votes


  • 1 kg greek yoghurt
  • 1 tspn salt
  • 1 x olive oil for storing


You need a big amount of cheesecloth folded in half and sat in a large strainer Or colander. The strainer needs to be in a bowl but can’t touch the bottom.

Mix well 1kg Greek yoghurt with 1tsp of salt and spoon it into the cloth. Secure it well be tying the top close to the yoghurt with an elastic band.

Allow to drain off for 3 whole days. Make sure liquid doesn’t reach the strainer pouring it down sink if you need to.

After 3 days roll plum sized amounts of the cheese and put onto a large plate then refrigerate for 1 hour. Then transfer to a jar and cover with olive oil and store in fridge.

I love it on Lebanese bread with tomatoes and sliced meat :P

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  • add some zaatar (middle eastern spice) and it will be perfect :)


    by Miri Molcho on 10/10/2012, 08:14
    Miri Molcho
    • Yes I adore that too !! but so many times I lean towards them being plain. I adore them rolled into some dukkah also <3


      by Ama Abejja on 11/10/2012, 13:12
      Ama Abejja
  • I love them rolled in dukkah too but my little ones don’t so I have to keep them plain… I think I need to make two lots one for them and one for us ;) Thank you for your review.


    by Ama Abejja on 03/01/2013, 10:45
    Ama Abejja