Labneh

Labneh

Yoghurt cheese

By
From
The Complete Middle Eastern Cookbook
Makes
500 g
Photographer
Alan Benson

Yoghurt made from full-cream milk must be used when making labneh.

Ingredients

Quantity Ingredient
1.5kg full-cream natural yoghurt
2 teaspoons salt

Method

  1. Measure the yoghurt into a bowl and stir in the salt.
  2. Place the yoghurt in the centre of a doubled-over piece of muslin (cheesecloth), or a piece of soft cotton cloth. Gather up the corners and tie them securely.
  3. Suspend the bundle from a fixed object over a bowl and leave to drain for at least 10 hours. It is best to do this at night when it is cooler.
  4. When well drained and the consistency of ricotta cheese, transfer the cheese to a bowl. Cover and store in the refrigerator.
  5. Use as directed in recipes, or as a spread on khoubiz or other flat bread.
  6. Labneh is a popular breakfast food; it is spread on bread with a drizzle of olive oil and eaten with olives.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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