Adaline Recipes

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple ingredients and delivers impressive results. The labaneh develops a wonderfully creamy texture and a pleasantly tangy flavor during the straining process. I also appreciate how easy it is to customize with herbs, spices, and different oils. Making labaneh balls at home allows me to control the flavor and texture while creating a delicious homemade delicacy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups full-fat plain yogurt
• 1 teaspoon salt
• 2 to 3 cups extra-virgin olive oil, for storing
• 1 tablespoon dried mint (optional)
• 1 tablespoon za’atar seasoning (optional)
• 1 teaspoon dried thyme (optional)

Directions

1. I mix the yogurt and salt together in a large bowl.
2. I line a sieve with cheesecloth and place it over a bowl.
3. I pour the yogurt mixture into the cheesecloth.
4. I gather the edges of the cloth and tie them securely.
5. I place the setup in the refrigerator and allow the yogurt to strain for 24 to 48 hours until thick and firm.
6. I transfer the strained labaneh to a bowl.
7. I lightly oil my hands and roll the labaneh into small balls, about 1 inch in diameter.
8. I place the balls on a parchment-lined tray and refrigerate them for 1 to 2 hours to firm up.
9. I optionally roll the balls in dried mint, za’atar, or thyme for added flavor.
10. I place the labaneh balls into a clean sterilized jar.
11. I pour enough olive oil over them to completely cover the balls.
12. I seal the jar and refrigerate before serving.

Servings and Timing

• Servings: About 20 to 24 labaneh balls
• Prep Time: 20 minutes
• Straining Time: 24–48 hours
• Chilling Time: 2 hours
• Total Time: Approximately 26–50 hours

Variations

• I coat the labaneh balls in crushed dried herbs for extra flavor.
• I roll them in sesame seeds for added texture.
• I add crushed red pepper flakes when I want a little heat.
• I use garlic-infused olive oil for a richer taste.
• I mix finely chopped fresh herbs into the strained labaneh before shaping the balls.

Storage/Reheating

I store the labaneh balls fully submerged in olive oil in a sealed container in the refrigerator for up to 1 month. I always make sure the oil completely covers the balls to help preserve their freshness. I remove the amount I need and allow it to come to room temperature for a few minutes before serving. Since labaneh balls are enjoyed cold or at room temperature, I do not reheat them.

FAQs

What type of yogurt works best for labaneh?

I prefer using full-fat plain yogurt because it produces the creamiest texture and richest flavor.

Why do I need to strain the yogurt?

I strain the yogurt to remove excess whey, which thickens it into the dense, spreadable consistency needed for shaping into balls.

Can I freeze labaneh balls?

I can freeze them, but I find that refrigeration preserves their texture and flavor better than freezing.

How do I know when the labaneh is ready to shape?

I look for a thick consistency that holds its shape easily when scooped. It should feel similar to soft cream cheese.

What can I serve with labaneh balls?

I enjoy serving them with pita bread, olives, fresh vegetables, crackers, or as part of a mezze spread.

Conclusion

I enjoy making Homemade Labaneh Balls because they are simple, flavorful, and incredibly useful in many meals. The creamy texture, tangy flavor, and customizable seasonings make them a wonderful addition to any appetizer platter or snack table. I love having a jar ready in the refrigerator for a quick and delicious homemade treat whenever I need it.

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