Equipment
* optional
Ingredients
Labneh Base
- 1000 g whole milk plain yogurt, chilled
- 10 g kosher salt
Herb and Fennel Coating
- 5 g fennel seeds, lightly toasted and crushed
- 5 g fresh mint, finely minced
- 5 g fresh dill, finely minced
- 5 g fresh thyme, finely minced
Marinade
- 350 ml extra virgin olive oil
- 5 g black peppercorns, whole
- 2 garlic, peeled and gently smashed
- 2 fresh thyme sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 188 kcal
- Protein
- 2 g
- Carbohydrates
- 3 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 218 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 7 mg
- Potassium
- 92 mg
- Calcium
- 68 mg
- Iron
- 0.3 mg
- Magnesium
- 8 mg
- Phosphorus
- 51 mg
- Zinc
- 0.3 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 45 g
Sources: USDA FoodData Central
Method
In a mixing bowl, thoroughly combine the whole milk yogurt and kosher salt until the salt is completely dissolved.
Line a fine mesh strainer with a double layer of cheesecloth and set it over a deep bowl. Pour the salted yogurt into the cheesecloth, gather the corners, and tie them together.
Place the strainer and bowl in the refrigerator. Allow the yogurt to drain for at least 24 hours until it reaches a thick, moldable, cream cheese-like consistency.
In a shallow dish, mix the crushed fennel seeds, finely minced mint, dill, and thyme.
Lightly oil your hands to prevent sticking. Scoop about 15 grams (one generous tablespoon) of the thickened labneh and gently roll it into a smooth ball.
Roll each labneh ball in the herb and fennel mixture until evenly coated, pressing gently so the herbs adhere.
Carefully layer the coated balls into a sterilized glass jar, interspersing the whole black peppercorns, smashed garlic cloves, and thyme sprigs between them.
Pour the extra virgin olive oil over the labneh balls, ensuring they are completely submerged. Seal the jar and refrigerate.
Chef's Notes
- To save the whey: The yellowish liquid drained from the yogurt is highly nutritious and acidic. Reserve it for baking breads, marinating poultry, or adding a tangy kick to soups.
- Flavor evolution: The garlic and peppercorns will slowly infuse the olive oil. This leftover oil is culinary gold; save it for salad dressings or dipping bread after the labneh is gone.
- Rolling technique: If the labneh is still slightly tacky, keeping your hands coated with a very thin layer of olive oil will make rolling seamless and prevent tearing.
- Herb variations: While fennel adds a beautiful anise note, you can customize the coating with sumac, zaatar, aleppo pepper, or dried rose petals.
Storage
Refrigerator: 2 weeks — Ensure balls are completely submerged in oil to prevent mold. Oil may solidify in fridge; let sit at room temperature for 20 minutes before serving.
Troubleshooting
Labneh balls are too soft and lose their shape when rolled
Cause: The yogurt was not drained long enough or excess whey remains
Fix: Return the mixture to the cheesecloth, place a heavy plate on top, and drain for an additional 12 hours in the refrigerator
Prevention: Allow a full 24-48 hours for draining, or place a small weight on top of the cheesecloth to press out more liquid
Herbs turn black or unappetizing in the jar
Cause: Moisture from poorly dried herbs or exposure to air
Fix: Cannot be fixed once degraded, but safe to eat if submerged. Ensure better drying next time
Prevention: Ensure fresh herbs are completely patted dry after washing and that oil fully submerges all ingredients
Cultural Context
Labneh, also known as strained yogurt, is a foundational element of Levantine and Middle Eastern mezze. Rolling it into balls (known as Labneh Makbous or Labneh Korat) and preserving it in olive oil is an ancient technique born out of necessity to extend the shelf life of dairy in warm climates before the advent of refrigeration.
