Labneh
Make the easiest homemade cheese in minutes. It’s a common addition to meze platters as a dip
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Prep:10 mins
plus at least 12 hrs draining - Easy
Nutrition per serving
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kcal 96
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fat 8g
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saturates 5g
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carbs 2g
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sugars 0g
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fibre 0g
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protein 4g
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salt 0.6g
Ingredients
- 900g full-fat yogurt (regular or Greek)
- olive oil , for drizzling
- za’atar , for sprinkling
Method
Mix the yogurt with ½ tsp coarse sea salt. Set a sieve over a large measuring jug or bowl and line it with a muslin cloth. Spoon in the yogurt, bring the sides of the cloth together and tie it tightly with kitchen string, leaving enough string to allow you to suspend it. Make a loop with the excess and hang the muslin parcel from the tap of the kitchen sink, putting the bowl or jug below it. Leave for 12-24 hrs until all the liquid has drained out. (If the weather is warm, chill in a sieve over a bowl instead.)
When the labneh is ready, it will be firm – the longer you leave it, the firmer it will become, so drain for slightly less time if you want to eat it as a dip. Scrape the labneh into a bowl or container, and serve drizzled with olive oil and seasoned with za’atar.
