Seasoned Labne Balls in Olive Oil
Seasoned Labne Balls in Olive Oil might be just the hor d'oeuvre you are searching for. One serving contains 64 calories, 3g of protein, and 4g of fat. For 74 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 25. This recipe from Serious Eats has 15 fans. A mixture of black pepper, salt, oregano, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 72 hours and 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Users who liked this recipe also liked Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil, 50/50 Olive Oil/Coconut Oil Blend Healthy Chicken Stir Fry, and Olive Pesto Pasta + STAR Extra Virgin Olive Oil Giveaway.
Servings: 25
Ingredients:
1 teaspoon black pepper
1 jar dried thyme (approx. 1/4 cup)
1 clove garlic, crushed (optional)
2 cups olive oil (or more, if necessary)
1 jar dried oregano (approx. 1/4 cup)
2 teaspoons salt
8 cups preferably Greek or Turkish yogurt, but any regular whole (full-fat) yogurt will do
Equipment:
plastic wrap
kitchen towels
colander
sieve
Cooking instruction summary:
Procedures 1 Mix the salt, pepper, and garlic through the yogurt. Place a clean dish towel on a colander or strainer and pour in the seasoned yogurt. Cover with plastic wrap and put in a cool place, or pull the corners together and tie the dish towel with a thick elastic band or string as tightly as possible around the yogurt, thus increasing the pressure. 2 Make a loop in the string and hang the filled towel over a bucket or over the sink. It is handy to turn a stool upside down, hang the towel on the cross, and place a bucket under it. Or you can hang the towel from a tree outside, if the weather isn’t too hot. You’ll come up with something. Hang the towel for at least 3 days in a cool place. Every day try to tighten the towel a little more (as much moisture as possible has to be extracted). 3 Place half of the olive oil, the bay leaves, and other spices in an attractive, tall glass container, preserving jar, or clean vase. 4 Mix the dried oregano and thyme on a plate. With clean hands, create small balls, the size of a walnut, with the drained yogurt, and carefully roll through the herbs. Slide them into the oil one by one and top up the container with olive oil in order for the balls to “float.”
Step by step:
1. Mix the salt, pepper, and garlic through the yogurt.
2. Place a clean dish towel on a colander or strainer and pour in the seasoned yogurt. Cover with plastic wrap and put in a cool place, or pull the corners together and tie the dish towel with a thick elastic band or string as tightly as possible around the yogurt, thus increasing the pressure.
3. Make a loop in the string and hang the filled towel over a bucket or over the sink. It is handy to turn a stool upside down, hang the towel on the cross, and place a bucket under it. Or you can hang the towel from a tree outside, if the weather isn’t too hot. You’ll come up with something. Hang the towel for at least 3 days in a cool place. Every day try to tighten the towel a little more (as much moisture as possible has to be extracted).
4. Place half of the olive oil, the bay leaves, and other spices in an attractive, tall glass container, preserving jar, or clean vase.
5. Mix the dried oregano and thyme on a plate. With clean hands, create small balls, the size of a walnut, with the drained yogurt, and carefully roll through the herbs. Slide them into the oil one by one and top up the container with olive oil in order for the balls to “float.”
Nutrition Information:
covered percent of daily need
