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+
servings
US Customary
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High Protein Labneh cheese Balls
Prep Time:
10
minutes
minutes
Total Time:
14
minutes
minutes
Servings:
6
Calories:
250
kcal
Calories:
250
kcal
|
Carbohydrates:
7
g
|
Protein:
14
g
|
Fat:
18
g
|
Sugar:
5
g
US Customary
-
Metric
Ingredients
For the Flavored Oil
1/2
cup
olive oil
(enough to cover the yogurt balls)
6
cloves
Garlic
peeled and smashed
2
Dried Red Chilis
For the Labneh
4
cups
Full-Fat Greek Yogurt
1
teaspoon
Kosher Salt
3
tablespoons
chopped dill
3
tablespoons
Chopped Mint
Instructions
For the Flavored Oil
In a clean, 1 pint mason jar, pour in the olive oil. Add garlic and chilis and set aside and let is sit for 2-3 days as the yogurt drains.
For the Labneh
Place Greek Yogurt in a
strainer,
and allow it to drain for 2-3 days in the refrigerator.
When ready, chop the mint and the dill finely, mix together, and spread across a plate.
Remove the yogurt from the strainer and mix with 1 teaspoon salt.
Shape the yogurt into small balls. Roll the balls into the minced dill and mint.
Place each ball into the jar of flavored oil.
Add additional oil if needed. You want the yogurt balls submerged into the oil so they stay preserved, and not exposed to air.
Serving suggestion
When ready to serve, remove 1-2 balls carefully and place into a bowl or plate.
Serve with raw vegetables, crackers, or pita bread triangles, or pita chips.
I'm not 100% sure about the nutrition for this recipe:
Not sure what is in Greek Yogurt after the whey is drained.
Depends on how much oil you use to spread across your cheese.
Greek Yogurt is high in protein so I felt comfortable labelling this High protein Labneh