I was lucky to get my hands on a no-nonsense natural yogurt starter from a Turkish expat who got it from her mom. I have been making yogurt and straining it into greek-style yogurt weekly for months now. It was just a matter of time before experimenting with degrees of sourness and making these lebna balls.
I found that the sweet spot in incubation of the yogurt for me is between 5 to 6 hours, no more or it will get too sour for my liking. However, I do like sour lebna balls, so I opted for a 10 to 12 hour incubation of the yogurt when I made a batch just for this. The sourness level was perfect. Method follows in the section below.
Ingredients:
2kg "baladi" sour yogurt
olive oil
Method:
Put a large sheet of muslin cloth in a bowl, hanging the edges and corners off the rim to keep them clean. Pour the yogurt into the bowl and proceed to gathering the corners of the fabric to contain the yogurt inside. Tie the fabric around the yogurt then proceed to hang it above the kitchen sink to strain overnight. By the next day, the volume would have shrunk considerably due to the extracted whey. Open up the fabric to reveal the crumbly remaining yogurt. Shape the yogurt into balls and place them in a sterilized glass jar covered with olive oil. Keep refrigerated.
صحة و عافية
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