Love yogurt? Here’s a tip: Strain it til it’s nice and thick, roll it into balls with herbs and seasonings and save it for later!

If you’re making it from scratch, add a little something you fermented yourself. Award-winning baker and fermentation expert Charlotte Pike has a new book out that guides you through the steps of this near-magical natural process that yields worldwide culinary staples like yogurt, sauerkraut, kimchi and pickles, then serves up a wide variety of recipes incorporating your tart homemade fare. 

Labneh can be preserved for up to three months by preserving it in oil, but it must be completely submerged at all times. Rolling labneh into balls and coating them with an aromatic combination of flavors is not only delicious, but a great way to make your labneh last. What’s particularly nice is that you can scoop out as many or as few balls as you like, as and when you want to use them. They’re gorgeous served in a bowl as part of a mezze selection, or spread on a flatbread.

Reprinted with permission from Fermented