Labneh

Labneh

Yoghurt cheese

By
From
Saha
Makes
500 g
Photographer
Matt Harvey

In Lebanon and Syria people eat this fresh cheese on a daily basis. It’s hard to find commercially made labneh in Australia but it is simplicity itself to make at home.

Ingredients

Quantity Ingredient
1kg plain yoghurt
1 teaspoon salt
50ml extra-virgin olive oil

Method

  1. Mix the yoghurt with the salt. Spoon into a clean muslin square, cheesecloth or tea towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain for 48–72 hours. The longer the hanging time, the firmer the result.
  2. To serve, tip into a bowl and flatten the surface. Make a little well and fill with extra-virgin olive oil.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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