Vegan labneh balls.
Whats labneh? So many people have asked me this. Its a delicious soft " cheese" made from strained yogurt typically found in middle eastern cuisine. Delicious with many dishes , can be used as a dip, spread and fabulous on anti pesto platters.
500 grams coconut yogurt
3 peeled garlic cloves
1 sprig of rosemary
1 tablespoon oregano
2 teaspoons good quality salt.
In a bowl mix salt with the coconut yogurt. Place a fine sieve over a bowl. Line the sieve with muslin ( cheese cloth or linen cloth) if you don't have either of these on hand you can simply use a clean tightly woven tea towel.
Place the salted coconut yogurt into the middle of the cloth and tie up to form a little parcel
allow it to hang in the sieve op top of the bowl in the fridge for at least 48 hours.
Removing the drained liquid collected in the bowl underneath each day.
After 48 hours the excess watery liquid in the yogurt should have been drained leaving you with a much firmer product.
Using your hands roll the labneh into small balls similar in size. Place on a tray and into the fridge to set further or 1 hour.
Fill and air tight jar or container with olive oil, 1 sprig rosemary, peeled garlic gloves and oregano. Gently place each ball into the olive oil ensuring each ball is submerged in olive oil.
The labneh can be stored in the fridge in an air tight container. The olive oil will solidify in the fridge this is completely normal.