Make fresh cheese from the Middle-East using good quality yoghurt at home. All you need to arm yourself with is a cheesecloth, a nice sterilised jar, and a whole lot of extra virgin olive oil. I stress on extra-virgin because regular olive oil tends to go rancid faster and the flavour is just a lot better. These balls of creamy sour labneh can be thrown into salads, smeared over toast or just eaten by themselves when you’re hankering for that midnight snack. You can also choose greek yoghurt in place of regular homemade curd if you’re looking for a shorter hanging time for the cheese. When it comes to herbs, while I went with a mix of coriander, basil and mint, you can also go for parsley, tarragon and mint.
makes about 16-18 small balls of labneh
Yoghurt 2 cups
Extra virgin olive oil 1/2 cup- 3/4th cup
Fresh herbs (I went with coriander, mint and basil) 3-4 tbsp, chopped
Salt and pepper
In a colander lined with a cheese cloth kept over a bowl, hang the yoghurt for three days in a refrigerator. Keep draining the water everyday and on the third day, untie the parcel.
Scoop about 3/4th of a tablespoon worth of the labneh into your well-oiled hand and roll into balls. Give the balls a tumble in the chopped herbs till they are evenly covered and drop them into the sterilised jar. Whisk the salt and pepper into the extra virgin olive oil and pour it over the balls and let this marinate for an additional 24 hours before fishing them out and biting into their cream cheese-goodness.