Why it works: Yogurt and olive are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,920 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓
Laban Cheese Balls
Ingredients
Directions
Make the cheese
Mix the salt into the yogurt.
Strain the mixture through cheesecloth.
Tie the cheesecloth up into a bundle.
Hang the bundle over a sink for a day or two, to allow moisture to drain out.
Refrigerate the Laban Cheese until it has dried out.
Shape and store
Roll it into small balls.
Store them in a jar of olive oil.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Yogurt + olivetop 8% of all pairsSmell alikemoderateCooked together2,920 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Thick natural yogurt
- Forms the curds that become the cheese once its liquid whey drains away.
- Salt
- Seasons the cheese and helps draw moisture out of the yogurt.
The step that matters
Hanging the bundle to drain. Draining must run long enough for the cheese to firm up. Too little time leaves it wet and soft, so it will not hold its shape when rolled into balls.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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