Yoghurt Bolde / Yoghurt Balls

Labneh Korat.

Labneh er  en slags yoghurt ost og smager simpelthen så lækkert. Jeg havde set det i små bolde form dem hos vores grønthandler i lang tid. Forleden fik jeg endeligt købt et glas og helt tilfældig samme dag fandt jeg opskrift på hjemmelave yoghurt bolde hos min FB foodie ven Sawsan, Chef in disguise.  Selv om de smagte herligt skyndte vi os at spise de købte yoghurt bolde færdig, fordi jeg vil prøve Sawsan opskrift og lave dem selv. Sawsan har en meget lækker og flot mad blog,  hvor hun  skriver om og deler opskrifter fra bl.andet mellemøsten. Besøg hende, I vil ikke blive skuffet.

 I vil heller ikke blive skuffet over de her yoghurt bolde også kaldet Labneh Korat. De smagte såå meget bedre end de færdig købte. Labneh Korat er libanesisk og I kan læse mere  om dem på Sawsans blog. 

Labneh is a kind of yoghurt cheese and taste soo good. I had seen these small yoghurt balls at my grocery shop for long time. The same day i bought, I found the recipe for home made yoghurt balls on my FB foodie friend Sawsan AKA Chef in disguise blog. Even though the bought ones tasted good, we ate them quickly in few days, beacause I wanted to try Sawsan recipe and make them at home. Frist let me tell you about Sawsan.  Sawsan has a beautiful and delicious food blog, where she writes and share recipies from middle-east among other places. Do wisit her, you wil not be disapointed.

You wil also not be dissapointed over these yoghurt ball also called Labneh Korat. They had so much taste then the bought ones , just as Sawsan promised. Labneh Korat is libanese and you can read more about them on Sawsans blog.

You can keep them for 2-3 weeks refridgerated,  put them in olive oil in a sterillized jar.

opskrift fra Chef in disguise/ recipe adapted from Chef in disguise.

Ingredienser/Ingredients 

500 gr græsk yoghurt/ 500 gr greek yoghurt

½ tsk salt/ ½ tsp salt

1 spsk ristet spidskommen frø / 1tbsp rosted cumin seeds

1- 2 spsk frisk hakket basilikum /1-2 tbsp of fresh chopped basil leafs

oliven olie til lagering / Olive oil

 1. Bland yoghurt og salt sammen og drænere yoghurten for væske.  Kom kaffe filter i en si over en skål og kom yoghurten i kaffe filter, stil det hele sådan i køleskabet natten over.  Når yoghurt er dræneret for væske, får den en tyk ricotta ost agtig konstinense. 2. Bland spidskommen og de frisk hakket basilikum blade i .

1. Mix the yoghurt and salt together and drain the yoghurt. I used a coffe filter. Put the coffe filter over a sieve over a bowl and pour the yoghurt in the coffe filter, then put the whole thing like this in the fridge overnight. The yoghurt wil get a thick ricotta cheese like consistency. 2. Add the roasted cumin seeds and the fresh chopped basil leafs and mix well.

3. Tag lidt olie på hænderen og tril yoghurten massen til små bolde. De kan opbevares 2-3 uger i køleskab, lageret i oliven olie i en steriliseret glas.

3. Oil your hands and roll the yoghurt in to small balls. You can keep them for 2-3 weeks refridgerated,  put them in olive oil in a sterillized jar.