Labneh is a very popular fresh cheese in the Middle East which I have grown to adore.
Labneh is yoghurt which has been strained to remove the whey, resulting in a thick luscious consistency – with the sourness that yogurt is distinct for. Slightly tangy and creamy, labneh is delicately flavourful and incredibly simple to make.
The most popular way to serve labneh is a dip lathered in olive oil – served with fresh slices of tomato, cucumber, grilled halloumi & lightly toasted arabic (flat) bread and olives. This is usually on the breakfast menu.
In the market, labneh is rolled into balls and marinate in olive oil, chilli flakes, herbs or spices.
Slather it on crackers, rice cakes or use in recipes as you would fresh cheese!
The opportunities are endless!
YOU WILL NEED:
500g tub full fat plain yoghurt
pink himalayan sea salt
Line a strainer with cheese cloth or the like. Set the strainer in a bowl…deep enough so the liquid will collect.
Stir a good old pinch of himalayan sea salt into the yoghurt, and pile into the lined strainer. Fold the ends of the cheese cloth over and cover with a small saucer. Refrigerate overnight. I usually like to leave mine 24 hours so as it is nice and thick.
Remove the strained cheese from the cloth and transfer to a serving bowl.
Make a a few swirls in the labneh (to act as a well) and dribble with a liberal amount of olive oil.
Sprinkle with zaatar, sumac, chilli flakes or fresh chopped herbs.
The labneh will keep for a few days providing your yoghurt is fresh and in-date.