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    Labneh (Curd Cheese Balls Rolled in Fresh Herbs)

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    Labneh (Curd Cheese Balls Rolled in Fresh Herbs)

    To store, place the labneh in a jar, cover with olive oil and keep in the fridge for up to a week. For a softer, more spreadable cheese, try draining the yogurt for only 6-8 hours. Place in a serving bowl, drizzle with a good glug of olive oil and top with fresh mint or parsley and a sprinkling of paprika.

    • Preparation time: 15 minutes
    • Total time: 15 minutes, plus draining 15 minutes

    Makes: 15 labneh


    • 500g full-fat, Greek-style yogurt
    • 1 tsp fine salt
    • Paprika, for rolling
    • Finely chopped mint, for rolling
    • Finely chopped parsley, for rolling
    • Extra virgin olive oil


    1. Place the yogurt in a bowl and stir in the salt until well combined. Transfer to a jelly bag or a sieve lined with moist muslin, and set over a bowl to catch the whey. Leave to drain for 16-24 hours or until you have a thick, semi-crumbly cheese. Discard the whey and transfer the cheese to a bowl.
    2. Using your hand, roll the cheese into 15 small balls, each about the size of a walnut. Lightly roll in a small amount of paprika and/or fresh herbs and place on a serving platter. Drizzle with olive oil and serve with toasted Mediterranean bread.

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