I recently made labneh preserved in oil. It's a simple yogurt cheese: 32oz yogurt, mixed with 2tsps cheese salt, hung in a sterilized cheesecloth on the counter overnight. Then I made 2tbsp balls, and let them dry out on a plate in the fridge overnight. I rolled the balls in zaatar and aleppo pepper, packed them loosely in sterilized mason jars, and filled the jars with olive oil. I store them in the fridge and they're delicious!
Now that they're almost done, I have a lot of oil. I'm using it to cook but it's more than I can use. Can I strain the oil and use it for my next batch of labneh? It's there a point where flavor or food safety would deteriorate after too many reuses?
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