Photo: Levi Brown
Yield
Makes 2 1/2 cups (32 balls) (serving size: 4 cheese balls)

Prep: 10 minutes; Cook: 1 minute; Total time: 11 minutes (plus 12 hours draining).

Labneh is popular in the Middle East, and is great spread on a bagel as a guilt-free swap for cream cheese.

How to Make It

Step 1

In a medium bowl, stir together yogurt and salt. (If using store-bought labneh, skip to step ) Line a fine-mesh sieve with 2 layers of cheesecloth (allowing extra to drape over sieve); place sieve over a deep bowl or large (8-cup) liquid measure. Transfer yogurt to prepared sieve. Gather edges of cheesecloth around yogurt mixture; tie with kitchen twine. Transfer bowl, sieve, and yogurt to refrigerator; drain 12 hours (discarding liquid occasionally to make sure liquid collected from yogurt in bowl doesn't touch sieve). Remove yogurt cheese from cheesecloth.

Step 2

Use clean hands to roll cheese into 1-inch balls (about 1 rounded tablespoon each). Meanwhile, heat oil in a small skillet over medium heat; add oregano and cook until crisp and fragrant (about 1 minute). Cool oil and oregano completely (discarding darkened oregano, if desired) and pour over yogurt cheese to serve. Garnish with fresh oregano.

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