Labneh Yoghurt "Cheese" Balls
These traditional Middle Eastern labneh yoghurt balls are simple yet pack a punch! The lemon zest adds a zingy, fresh flavour, while the chilli brings the heat to this tangy snack.
Impress your guests by adding these easy-to-make labneh yoghurt balls to your next mezze or Christmas snack platter. Chances are you already have all the ingredients for this simple recipe in your kitchen!
Labneh is a thick, cheese-like spread used in Middle Eastern cuisine, made by separating yoghurt solids from whey liquid. These liquids gets released from the yoghurt when strained and left overnight in a muslin or cheesecloth.
And if you’re waste conscious, then let no ingredient go unused! We suggest taking the whey liquid that is left behind and using it for extra protein in your next smoothie.
With almost half the fat and calories of standard cream cheese, we love this healthier alternative this festive season. Spread it over toast or crackers, or use the infused oils as a dip with pita bread and enjoy.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here.
Wow your guests and try more of our Jams, Dips, and Sauce recipes for your next snack platter.
Frequently Asked Questions
Can I make this gluten-free?
This dish is naturally gluten free! Enjoy with gluten-free bread or crackers.
Do I have to use a muslin?
Nope, you can also consider using a cheesecloth or nut milk bag to strain the yoghurt.
Can I make this vegan?
We have not tested this recipe with non-dairy yoghurt. If you give it a go let us know how it turns out!