Labneh Balls Rolled in Dried Mint and Preserved in Olive Oil

What you need

• 1 kg (4 cups) full-fat plain yoghurt
• 1 tsp salt
• 2 tbsp (mint) dried mint
• 250 ml (1 cup) extra virgin olive oil, enough to cover the balls in the jar

Method

Restated from the original video

1. 1

   Stir the salt into the yoghurt.

2. 2

   Line a sieve with a double layer of cheesecloth and set it over a deep bowl. Spoon in the yoghurt, gather the corners and tie them with string.

3. 3

   Refrigerate for 24-48 h. After 24 h the labneh is soft, after 48 h it is firm enough to roll. Pour off the whey whenever it rises near the cloth.

4. 4

   Unwrap the labneh. It should hold its shape on a spoon and weigh about 450 g.

5. 5

   Rub a little oil on your palms and shape the labneh into balls of about 20 g each. Set them on a tray lined with baking paper.

6. 6

   Chill the balls for 1 h to firm up.

7. 7

   Spread the mint on a small plate and roll each ball in it until lightly coated.

8. 8

   Pack the balls loosely into a clean jar and pour in olive oil until they are fully covered.

9. 9

   Keep in the fridge for up to 2 weeks, always with the balls under the oil.Serve at room temperature.

Imported from nonguiltypleasures.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.