A beloved Jordanian mezze, labneh makbouseh is made without any cooking: strained yoghurt is salted and drained for a full day until it turns into a semi-firm cheese, then rolled into small balls and preserved in olive oil.
Mix the strained yoghurt with the salt, place it in a fine cheesecloth and let it hang over a colander in the fridge for 24 hours; during this time it turns into a semi-firm cheese.
Roll the drained yoghurt into balls about the size of a walnut in your palm; if the texture is too soft the balls fall apart in your hands, which means you need a longer draining time.
Arrange the balls in a clean jar and pour in enough olive oil to fully submerge them, sprinkling with dried thyme and chili flakes if you like.
Let it rest in the fridge for at least 3 days before serving; it keeps for weeks as long as it stays submerged in the oil.
If the cheesecloth is not fine enough, the yoghurt will not firm up properly and the balls will not hold their shape. Allergens: contains dairy (yoghurt).
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