A fresh batch of Labne balls, I will let them dry for a few more days to give a firmer texture and more tangy taste.
I used Greek yoghurt and let it drain for five days with a weighted plate. You don’t have to weight it but I want a really firm cheese. I will toss these in za’atar before storing in Olive Oil.
by mrchaddy
3 Comments
CashewTheCorgi
Recipe?
Worried-Soil-5365
Do you have a go-to recipe for this?
Roadgoddess
How or what do you eat these with and do you have a recipe?
3 Comments
Recipe?
Do you have a go-to recipe for this?
How or what do you eat these with and do you have a recipe?