Mint Labnah

Prep. 5 mins

Cooking 5 mins

Serving 4

Easy

INGREDIENTS Measurements

2 cups yogurt

1 tablespoon lemon juice

2 tablespoons dry mint

1 1/2 olive oil

- Mix yogurt with lemon juice.
- Place large piece of cheesecloth in a bowl and tie with a rubber band around the bowl to hold.
- Pour yogurt on the cheesecloth and let it strain, tie it up like a pouch.
- Leave in a cool place or refrigerate for at least a day to get rid of whey.
- Remove labnah from cheesecloth, place in another bowl and refrigerate.
- Shape Labnah into small balls and coat with dry mint.
- Put Labnah balls in sterilized jar and cover with olive oil and lock the jar firmly.
- Store in refrigerator covered for 2 weeks.