Ingredients
- 2 Litres of full fat non hoogenized good quality milk
- 1 cup of full fat sour yogurt (neal’s yard brand)
Method
- Bring milk to a boil while stirring constantly as soon as it boils remove from heat. When you can put your finger in the milk and count to 20 it means the milk is warm enough to create the bacteria to start the fermentation process but not too hot to kill it. Add the milk and stir. Cover the pot and wrap in a blanket and place in oven with he light on overnight.
- Strain yogurt by placing it in a cheese cloth with a bowl underneath for 24 hours. Throw out the whey liquid when needed ensuring the mixture doesnt come into contace with the liquid. Place the yogurt inside a metal strainer cover place a heavy weight on top and a bowl underneath ( a jar filled with water) and refrigerate for two days . Add salt to the strainged yogurt and mix. With gloved hands dip your fingers in olive oil and form 1 1/2 in/3cm balls. Place the balls on a baking sheet covered with papertowels and paper towels on top and cover in saran wrap and refrigerate for another 2-3 days. Place the labneh balls in a jar and pour olive oil on top until it covers it completely.