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Fresh labneh

After one day, the flavours will have melded together beautifully, and you can enjoy this cheese on crackers, stuffed into vegetables, or right out of the fridge with a spoon. 

YIELDS
1

Ingredients

  • 2 cups plain Greek yogurt
  • 3/4 cup (or more) good-quality extra-virgin olive oil
  • 3 tablespoons za’atar
  • Flaky sea salt, to season

Directions

  1. Line a large sieve with cheesecloth; set it over a medium-deep bowl. Place yogurt in a sieve. Gather the edges of the cheesecloth to cover the yogurt. Place on the counter at a cool, or room temperature and drain for 24 to 48 hours (the longer you let it strain, the firmer the cheese).
  2. Gently squeeze out any excess liquid; discard liquid in the bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into three-quarter inch balls, then quickly roll each ball in za’atar. Place in an eight-ounce wide-mouthed glass jar.
  3. Sprinkle flaky sea salt over the labneh balls, then pour olive oil in to cover the labneh. Seal the jar and refrigerate. Enjoy! 


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