Lactose-free Labneh & Shankleesh (Cheese Balls)

I’ve previously shared how I make lactose-free yoghurt at home and now I thought I’d share some of the other things you can make with this versatile product (giving you more lactose-free diet options too). I use them in place of sour cream, cream cheese, fromage frais, ricotta, and more.

You can strain* out most of the liquid from your Greek yoghurt (about 12 hours) to make a very thick creamy ‘cheese’, which is wonderful for making simple gourmet desserts. One of my favourites is mixing this with lemon curd and finely chopped crystallised ginger.

*To strain the liquid from your yoghurt/cheese you can put a colander or sieve over a bowl and line it with cheesecloth. Pour the yoghurt into the cheesecloth and then pull the corners together and tie them with string. Then hang it over a pot or bowl (attach it to a wooden spoon is helpful) and let the liquid drain out. I have a pot with a mesh basket that I got with a yoghurt/cheese maker ages ago that I no longer have but I use the strainer all the time.

Labneh

You can take it a step further and make a simple yoghurt cheese (known as labneh) by stirring a teaspoon of salt (per kg of yoghurt used) through the  thickened ‘cream cheese’ to draw more moisture out of the cheese. Strain for another 2-4 hours to allow the released moisture to drain away.

You can mix fresh or dried herbs through your labneh, or drizzle it with an infused olive oil and sprinkle with Dukkah. Enjoy on crackers or with fresh bread.

Shankleesh

For a firmer cheese and for making Shankleesh (cheese balls), leave the yoghurt to drain for 24 hours before stirring through 2 teaspoons of salt (per kg of yoghurt), then hang for an additional 24 hours. The yoghurt will keep well at room temperature for the 2 days of hanging (I put my straining pot in the fridge). After 2 days of hanging it should have a thick texture that can easily be rolled into balls.

Make a mixture (about 100g) of mixed dried herbs and seeds such as thyme, oregano and sage with sesame seeds. Roll the cheese balls in the herb/seed mix to cover them completely. Carefully put the cheese balls one by one into a glass jar that is part filled with olive oil. Make sure they are submerged below the surface of the oil (add more oil if necessary).

Put the lid on the jar and put it in the fridge for 4-6 weeks. When you are ready to eat the cheese balls, remove the jar from the fridge and let the oil warm up to room temperature.