Lebneh

A few years ago, an ill patient kept losing weight due to medications and illness and depression.  My neighbor noticed and did what only a wise, experienced local grandmother would know to do: she rolled up her sleeves and made her some homemade lebneh.  My neighbor grew up making this from goats she raised and, sure enough, the comfort food lifted the patient’s spirits and she ate up.

Basic lebneh is really just strained yogurt cheese and we can buy it at any corner market.  We spread it on bread with jam or with vegetables.  We stir it into soup or dollop it on our tacos.  But what my friend made were lebneh balls and these are a little bit special.  Like all good traditional food, they take a little time and attention.

One makes lebneh balls by filling a cheesecloth bag with whole milk yogurt.  Add 1-2 tsp of salt, close the bag and set it over a colander balanced over a bowl to catch the whey that will drain off.  You can set a plate over the bag as a weight and leave it to drain for anywhere from 48 hours to several days.

What you get is a mild, tangy and spreadable cheese you can store as little balls in olive oil for quite some time.  For one of our sons, zaatar is a love language so we rolled some of our balls in zaatar before storing.  Lebneh balls are just delicious.  Here is a little photo demo of the steps to make them.  All you really need is yogurt, salt, a bag for straining, a strainer and a bowl.