Labneh
By Rachel Davies
Everywhere I look there seem to be mentions of, or recipes for, labneh. So it’s time to add my own.
Labneh is a Middle Eastern strained yoghurt with a consistency of cream cheese, and the sour taste of yoghurt.
It’s traditionally spread out on a plate, drizzled with olive oil and za’atar or mint, accompanied with warm pita, raw vegetables, and a squeeze of lemon.
It isn’t widely available in the UK, so it’s best to make your own.
I strain mine in muslin tied to a wooden spoon, hanging over a tall saucepan (see above).
After a day or two hanging in the fridge, the whey drains from the yoghurt, and it looks like this:
I think labneh makes a lovely gift, packaged in a nice jar and covered in oil.
You can add your own flavours to infuse the oil and cheese – rosemary sprigs, fennel seeds, chilli flakes and whole chillies would all go really well.
There’s no catch. It’s super easy and delicious. Let me know if you give it a try!
Labneh
Ingredients
1kg Greek yoghurt
1 teaspoon sea salt
Extra virgin olive oil
Method
- Mix the salt and yoghurt together.
- Lay a large square of muslin over a saucepan and add the yoghurt. Tie the ends around a wooden spoon, and hang the cloth over the tallest saucepan you have, making sure that the cloth doesn’t reach the bottom of the pan.
- Leave to hang in the fridge for 24-48 hours.
- Unwrap the strained labneh, and either keep in a container or roll into balls using lightly oiled hands and keep in a jar filled with olive oil.
- Keep in the fridge for up to two weeks, and eat as a dip, mixed with herbs, finely chopped vegetables or in salads. Yum!
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