1. Make labneh according to directions. When well drained, take a tbsp at a time and roll into smooth balls. Place side by side on a tray.
2. Chill cheese balls in refrigerator for several hours until firm. When firm and a little dried, pack into a sterilized jar and cover with olive oil. Seal and store at room temperature.
3. When serving as an appetizer or for spreading on flat bread, serve in a bowl with a little of the oil, so that the oil may be used to soften the cheese.
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