Homemade Herb-Infused Labneh Cheese Balls by Polosjunkjournal

Ingredients

• 1 kg (35 oz) plain full-fat yogurt
• 1 tbsp sea salt
• 1 tsp peri peri seasoning
• 1 tsp dried oregano
• 250 ml (1 cup) extra virgin olive oil

Instructions

1. Whisk the salt into the yogurt in a large bowl until fully incorporated.
2. Line a fine-mesh sieve with a clean cheesecloth or double layer of muslin and place it over a deep bowl until ready to serve.
3. Pour the yogurt into the cloth, gather the edges, and tie them securely to create a bundle until ready to serve.
4. Place the bundle in the refrigerator to strain for at least 24 hours until the yogurt reaches a firm, spreadable consistency.
5. Remove the strained labneh from the cloth and roll into small, bite-sized balls using lightly oiled hands until ready to serve.
6. Combine the peri peri and oregano in a small bowl, then roll each labneh ball in the mixture to coat evenly until ready to serve.
7. Place the coated balls into a sterilized glass jar and cover completely with olive oil for storage until ready to serve.