{"id":7690,"date":"2014-02-26T14:59:32","date_gmt":"2014-02-26T14:59:32","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7690"},"modified":"2024-11-14T23:58:13","modified_gmt":"2024-11-14T23:58:13","slug":"yogurt-balls-labne-balls","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/yogurt-balls-labne-balls\/","title":{"rendered":"Yogurt Balls (Labne Balls)"},"content":{"rendered":"

Labneh balls, yogurt balls or labneh korat, and maybe more names to be added to the list, are a Middle Eastern dairy classic steeped in olive for a longer shelf life than the labneh spread. They are eaten for breakfast and served as an appetizer.\u00a0 There is a world of difference between the ones in the market and the ones you make yourself. Homemade is way better in taste and without any chemical additives, they are similar to spreadable goat cheese, but with a tangy undertone. Trust me, once you make your own batch, you will never go back to the store-bought variety, and the process of making is absolutely fascinating. Serve them with a cup of tea, bread, olives, cucumber slices and tomato wedges. Turn those simple ingredients into a feast.\u00a0Watch the detailed video tutorila below.<\/strong><\/p>\n

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Yogurt Balls \/Labneh Balls (Video)<\/h1>\n

Tips to consider\u00a0:<\/h3>\n