These yoghurt ‘cheese’ balls are so much fun! They’re inspired by my mum who often makes labheh as a party snack, and was telling me that she’d had success with a soy yoghurt version. Mine aren’t labneh as such, as I’ve skipped the steeping in oil step, but you could do that if you liked.
To go with the cool cheese and spiced or herbal coatings, I made another quick pickle salad, this time with fragrant spices in a sweet vinegar pickling juice. The combination is gorgeous!
The cheese balls would be great on crackers or toast too, and you could use any soft herb to roll them in. Black pepper would be lovely too.
makes 10 small cheese balls, the salad serves 2
for the ‘cheese’ balls
500 ml plain soy yoghurt
salt and pepper
3 tbsp chopped coriander
3 tbsp anardana powder
for the spiced butterbean pickle
1 400 g tin butterbeans
1 tomato, sliced
6 mushrooms, thinly sliced
1 stick celery, sliced
75 ml white balsamic vinegar
75 ml water
4 cardamom pods, seeds only
1 tsp coriander seeds
1/4 tsp fennel seeds
2 bay leaves
1/4 tsp salt
1/4 tsp sugar
To make the soy yoghurt ‘cheese’ balls, first mix the salt and pepper into the yoghurt. Then line a sieve sat over a bowl with muslin and tip the yoghurt in.
Gather the muslin gently around the mixture, taking care not to squeeze! Leave to strain for 24 hours.
Carefully roll the cheese into balls (it will be quite soft!), and then roll in either the herbs or spice to coat.
For the salad, roast the fennel and coriander seeds for a minute or two in a dry pan and then grind together with the cardamom seeds. Tip the spices back in to the pan and add the vinegar, water, bay leaves, salt and sugar and give it a a good stir. Pop the vegetables in with the pickling liquid, mix well and cover the pan. Bring to a simmer and then turn off the heat. Leave the vegetables to cool in the liquid, (with the lid still on the pan).