Labneh balls

Ingredients

• 500 g plain unsweetened soy yogurt
• 1 teaspoon salt
• 1 tablespoon soy cooking cream
• 100-200 ml olive oil
• A sprig of rosemary (optional)

Missing an ingredient?

• What to use instead of olive oil

Instructions

1. Put all the soy yogurt in a bowl (when you open it you can carefully pour off the liquid on top), add the salt and mix very well.
2. Put the mixture on a double layer of cheesecloth or thin cloth, tie it closed with string or a rubber band into a little bundle and hang it from a chopstick over a bowl or tall pitcher, so it releases most of its water. You can squeeze it gently with your hand, as long as little white bits of soy yogurt don't start coming through the cloth.
3. Let it drain for at least 12 hours.
4. Open the bundle and transfer the soy yogurt, which will have shrunk a lot (the author ended up with 165 g), to a bowl. Add the soy cooking cream and whisk it by hand. This is your labneh.
5. Put the labneh in a sealed container and leave it in the fridge for at least 12 more hours (up to 24).
6. Pour the olive oil into a small dish and add the rosemary sprig. The oil doesn't need to cover the balls completely, but it should cover most of them.
7. Oil your hands and take portions of labneh, rolling them into walnut-sized balls (you can also use a spoon dipped in oil). Place them in the dish as you go.
8. Cover with plastic wrap and let them rest in the fridge for at least 6 hours before serving.

Nutrition facts

Approximate, per serving (about 122 g). Calculated with data from USDA FoodData Central.