Here is how I make labneh yogurt cheese balls and preserve them in oil for months!
You can make yogurt from scratch (link to how I do it below) or buy store bought yogurt or Greek yogurt to make this recipe. It’s so easy! Learn to preserve this yogurt cheese in olive oil and have it on hand when you want it.
#yogurt #fermentedfoods #foodpreservation
IN THIS VIDEO on AMAZON⤵️
Cheese or Nut Milk Bag used for straining: https://amzn.to/3IzUC29
Seamless silicone spatula: https://amzn.to/3V7Joti
Zoi Greek yogurt: https://amzn.to/3V6qD9B
Za’atar: https://granitestatespiceblends.com
Recipe Videos Mentioned⤵️
How I Make Tzatziki: https://youtu.be/laP2RXhMmFE?si=nGp6XbYqlL0DVx3N
How I Make Labneh: https://youtu.be/v1RkjulLtSo?si=AQQCugbvpi1swys_
How I Make Yogurt in the Instant Pot: https://youtu.be/2nknaIOBSE4?si=3W5RHRgrjcGWzoep
How I Make Dairy Kefir: https://youtu.be/TvFMWIigUtk?si=4K6AMoYWCZ5CtbPi
How I Make Kefir Cheese: https://youtu.be/TvFMWIigUtk?si=wgSm2wHkuO-DrSHk
How I Make Garlic Toum: https://youtu.be/PfdhSUMjkVQ?si=oMwAZ11E_2uvVEdW
STAY IN TOUCH⤵️
Website: https://preservingtoday.com
Email: Lanni@preservingtoday.com
Instagram: http://instagram.com/PRESERVINGTODAY
Disclaimer: You do you. I’m not responsible for your success or failure. Do your research and make your own decisions. I’m not an expert. This is opinion formed from my lived experience.
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hi I’m Lanny and
this is preserving
today today I want to show you how I
make Leb balls Leb is a reduced yogurt
it’s a thickened yogurt that’s strained
of its way and it becomes very dry and
you can actually handle it enough to
make balls out of it soak that in oil
and herbs and it’s a delicious treat
that you can use many ways do you see
here behind me I have my yogurt
straining into a bowl it’s going to
collect the way and once that’s reduced
down enough then we’ll come back to make
the Ley balls you can also check out my
other videos on how I make my yogurt
from scratch here or the link in the
description below and the video on how I
make Leb which is what you need to do
before you make the Leb balls here and
again in the video description but in
short in case you don’t want to watch my
other video take some store-bought
yogurt or homemade put it in some kind
of a cheesecloth to drain hang it
somewhere so that it can drip with a
bowl to catch the way after it’s hung
for about 24 to 48 hours you can take it
out it’ll look like it’s shrunk down you
can pour off that way and save it for
another recipe and then Place some paper
towels on a plate to get ready to make
your balls now I’m just going to turn
this Leb out into a bowl and again same
as if I was just making a Ley for a
spread I’m going to Salt it and mix it
really well after it’s salted and it’s
tasted make sure it’s going to taste
salty enough go slow and add more salt
if you need to but you can’t take it out
once it’s in there so don’t add too much
to begin with then I’m going to just
take a small amount of the leony and
roll it into a ball this is probably
about a tablespoon or a little less I’m
not being exact ideally your Ley would
be dry enough that it wasn’t sticking to
your hands but in this case I didn’t get
it quite that dry I’m going with it
anyway and it’ll be fine so as I’m
forming these balls I’ll talk about food
preservation which is what this channel
is all about and why am I putting LEP
which is just strained yogurt why am I
making a yogurt cheese into balls and
submerging it in oil and the reason is
Preservation milk doesn’t last long time
yogurt makes it last longer reduce that
down and cover it in oil it can last
even longer now traditional recipes and
Lebanon say that you can keep your leony
balls shelf stable room temp temperature
for up to three months there’s a lot of
information online about the concern
about preserving things in oil because
of the risk of botulism if there’s
moisture in the food in this case the
leony balls are very acidic and botulism
cannot grow in an acidic environment
however because my Leb balls are on the
wetter side I’m just a little worried
I’m a little worried that I didn’t do it
just right so for my case I’m actually
going to store these in the refrigerator
in the oil it’s still going to prot
protect it so that it’s not going to get
moldy and it’s not going to dry out but
the refrigerator temperatures will also
protect it from botulism so I’m doubly
covered all the balls are ready and now
I can start to place them in my jar I
put a little olive oil in the bottom so
they won’t stick to the glass and I
start to put my Lebon balls in my glass
jar most people just pile them all in
there and then pour the oil over the top
and that’s totally fine I like to do
mine in layers little oil a couple more
Le balls and it’ll just help it so
everybody’s coated nicely in the oil and
they don’t want to stick together this
is a lot of olive oil this oil is not
going to be wasted you can still use
this oil for salad dressings or anything
else you would use olive oil for and I’m
actually going to make some zatar Lebon
balls zatar is a Lebanese spice mix it
usually consists of thyme toasted sesame
seeds some chili flakes and sum so I’m
just going to roll these balls one at a
time in this zar spice blend and then
I’m going to place it into a smaller jar
with some olive oil one at a time
rolling these through and placing it
into the jar and covering it with olive
oil now I have these two beautiful jars
of oil covered leony balls these will
last in my fridge for three months
probably more you can use these right
away or save them for a while they’re
going to go great spread on toast eaten
with chips or P bread it’s even good on
a bagel that’s how I preserve my yogurt
cheese with olive oil have you made Ley
before have you ever tried preserving it
in oil let me know in the comments I’m
Lanny and this was preserving today
2 Comments
Great vid.
Where did you get the lids?