Labneh Balls in Oil with Paprika and Herbs

Mix Greek yogurt (1000 g) with table salt (13 g). Transfer to 3-4 layers of cheesecloth, set in a sieve over a bowl, and refrigerate for 12-24 hours; for lower-fat yogurt, extend to 30 hours.

When the mixture is thick like soft cream cheese, shape it with wet hands or gloves into 20-25 g balls. Place on parchment and chill for 30 minutes so they hold their shape.

For the coating, mix paprika (8 g), smoked paprika (4 g), oregano (2 g), dried basil (2 g), thyme (1 g), sage (0.5 g), lemon zest (2 g), and a little black pepper (1 g). Roll the balls in a thin, even layer.

Sterilize a jar with boiling water or for 10 minutes in a 110 °C oven, then cool completely. Place the labneh balls in the jar, add bay leaf (1 g), and cover with olive oil (350 g) so the cheese is fully submerged.

Store in the refrigerator at 0-3 °C for up to 10-14 days if using only dried aromatics. If you add fresh garlic or fresh herbs to the oil, shorten storage to 3 days.

Before serving, take the balls out for 10-15 minutes so the oil softens and the spice aroma opens.