Yogurt Cheese Balls in Olive Oil or Labna Bi Zeit

An age-old tradition throughout the Eastern Mediterranean is this delicious appetizer/mezze called Labna Bi Zeit.

Ingredients : 

• 2 1/4 lb Greek Yogurt( I used 2 1/2 16 oz containers of chobani plain yogurt) 
• 1 tsp salt
• olive oil
• paprika, to serve

Directions:

1. In a bowl, stir the yogurt with the salt, then pour the yogurt into a piece of muslin suspended above a bowl, or like I did, lining a colander set over the bowl.
2. Fold the cloth over the yogurt and leave it to drain in the refrigerator for 3 days, pouring off the whey as needed.
3. After three days, remove the drained yogurt from the cloth. stand it on a plate and leave to dry out for about 6 hours. Then lightly oil your fingers and palms and divide cheese into small pieces.
4. Roll the pieces into small balls(3/4 inch). Place on a tray, and refrigerate for 6-12 hours or overnight. Pack the balls into a sterilized jar and pour in enough olive oil to cover. Store in a cool place for 2-3 weeks. 
5. Serve sprinkled with paprika and pita bread. 

Bon Appétit