Directions
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Step 1 :
Pour the yoghurt into a muslin cloth or fine strainer and add salt to it. Place the weight on it and let it drain the whey out for 2 days in the refrigerator.The yoghurt would then turn thick and creamy.
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Step 2 :
Transfer the thick labneh to a bowl and make small balls of it. Coat it with your favourite seasoning.
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Step 3 :
Store it in the jar and fill the olive oil in to preserve those balls and refrigerate it.
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Step 4 :
Serve chilled with warm bread, crackers or fresh vegetables and garnish it with fresh herbs. Enjoy! π
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