Labne Balls
Ingredients for making Labne Balls
- 3 (200-gram) containers nonfat Greek yogurt, drained
- 1 teaspoon salt
- 2 tablespoons Italian seasoning
- Extra-virgin olive oil
Instructions for making Labne Balls
Line a stranger with cheesecloth and place over a large bowl. In a small bowl, combine yogurt and salt. Spoon yogurt into the strainer. Cover lightly with plastic warp and refrigerate until thick, about 48 hours. You shouls have about 1 1/2 cups of drained yogurt. Discard liquid.
Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonfuls into 3/4-inch balls. Roll balls in Italian seasoning to coat.
Serve ball immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil, and enjoy as desired.
Makes 24 (4 per serving)
