Labneh

Labneh

By
From
Eat This, My Friend
Makes
1 1/2 cups
Photographer
Jade O'Donahoo; Huw Rogers

Labneh is a great blank canvas to add to. It works in savoury and sweet dishes and can be used as a spread, condiment or dessert base. For inspiration, see my recipes for Labneh + beetroot bagels, Roast sweet potato wedges with labneh + dukkah and Grilled nectarines with labneh, honey + pistachios. Many people roll their labneh into balls and marinate it in olive oil, but I never seem to make it to that stage. It is just so delicious eaten fresh!

Ingredients

Quantity Ingredient
500g full-cream plain yoghurt
1/2 teaspoon salt

Method

  1. Stir the salt through the yoghurt.
  2. Line a mesh strainer with muslin (cheesecloth), or if you don’t have any, a new loose-weave kitchen wipe is just as effective.
  3. Pour the yoghurt into the strainer and fold the edges of the cloth over so the yoghurt is no longer exposed. Rest the strainer over a deep bowl to collect the whey, and place in the fridge. Leave to strain for 12 hours, then discard the whey.
  4. You can store the labneh in an airtight container in the fridge for up to a week.
  5. FLAVOUR YOUR LABNEH!

    For a quick and delicious fresh cheese spread, add any herbs and/ or spices you like and mix through the labneh.
Tags:
Vegetarian
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