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3/06/2013

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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