Labneh Balls from Sheep’s Milk — Levantine Legacy

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From yogurt to labneh. From Labneh to cheese
The yogurt is already alive when you begin—made from sheep’s milk, rich and slightly wild, the
kind that carries the flavor of hillsides and dry grass. In older kitchens, this would be set in clay,
wrapped in cloth, and left to slowly become something else.

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Ingredients:

  • 2 LBS full-fat strained sheep milk yogurt
  • 1 tbsp salt
  • 4 tbsp dried za’atar (half for later to coat the cheese balls)
  • 4 tbsp sumac (half for later to coat the cheese balls)
  • 1 tbsp Aleppo pepper
  • Extra virgin…………….

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