Labneh Balls

We are going to do today, labneh balls in olive oil. But in order to do it, I just do it with a yogurt that is made with goat milk, because labneh is just yogurt that is mixed with salt that you put in a cloth, whatever you have at home. I use a cheesecloth, I used this napkin. This was hang up for 48 hours. So let’s see what happens after 48 hours with this yogurt. And I will show you what happens here. So beautiful. Wow, look what happens. It’s gorgeous. Now, let’s put some olive oil in a jar. You see how much olive oil we are using in Israeli cooking? We use all the time olive oil, and the best olive oil. (oil gurgling) Okay, I’m putting olive oil on top of my hands. And I take and I form balls. And I place it inside the jar. (labneh plopping) Such a nice texture. It’s like cream cheese. Yeah, you don’t put any herb or garlic or thyme or anything in the labneh balls. I just want a clean flavor of it. And then I will add whatever I want when I need it. And we can eat it with watermelon. We can eat it in cucumber salad, with an Israeli salad. We can eat it just with pita bread, warm pita bread, instead of hummus. We can eat it for breakfast with eggs and near tomato. This is our local Caprese, okay. That’s it. Look how beautiful it is. And this is goat yogurt, labneh balls in olive oil.