Lola De Mille’s Labneh Balls

Lovely chef Lola De Mille taught us how to make these fantastic treats … to find out more about Lola here is her webiste

You will need:

16-20 oz thick Greek-style yoghurt ( I used Fage)

Kosher salt to taste (I used a pinch…and added some to the oil)


Seasonings to taste: sprigs of herbs looks nice

thyme, basil, oregano, fennel, cilantro, caraway, chile flakes, dried onion, chives

smoked paprika, garlic


Oil: Extra-virgin olive oil



Place yoghurt in a bowl with salt and stir to combine. Use a muslin, coffee cloth clean cloth or tea towel. Place yoghurt in center. If using coffee filters, divide yoghurt in several filters then gather up muslin sides and tie with string/rubber band.


Labneh yogurt

You can suspend the ball over a bowl by tying the string to a wooden spoon or if using coffee filters, slip a kebab skewer through the rubber band and suspend on top of a large bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Use the whey that has drained out in other dishes….I used some of the whey when I made some hummus, or in mashed potatoes. Remove the yoghurt cheese balls to a plate and form small balls of cheese (walnut or smaller size. Place on a flat plate.

Labneh balls

You can refrigerate for 3 hours to dry out, if you like… I didn’t. To a sterilised jar, add herbs/seasonings and most of the oil. Mix. Add the yoghurt balls and enough olive oil to cover.

Since most of the seasoning has the tendency to settle at the bottom , I like to “roll” the closed jar gently or turn upside down a few times to redistribute the seasonings. Leave to marinate for about 24 hours. Keep for up to 1 week or so.




Serve alongside a mezze platter with olives, roasted bell peppers, hummus, baba ganoush, etc. and some warm pita bread.


Serve as a tasty and classy appetizer with toasted bread/baguettes/crackers or with pita bread. Drizzle with some of the seasoned oil for even more flavor.


What to do with all the leftover oil?:

Use it to dress some boiled pasta dish…linguine, penne. Use it when sauteeing some shrimp or chicken…scampi style.

Use a bit of it in salad dressings. Try adding some balsamic vinegar and using it as a dip for crusty bread…yet, another appetizer.

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