Labneh is yoghurt which has been strained in a cloth or filter to remove the whey, giving it a consistency between that of yoghurt and cheese, with yoghurt’s distinctive taste.
Makes: 375–400 g
2 cups plain buffalo milk yoghurt or full fat greek yoghurt or goays milk yoghurt
½ tsp (2.5 ml) salt (optional)
pinch dried chilli
fresh herbs finely chopped
Combine the yoghurt, salt and flavouring of your choice.
Wrap in a muslin cloth and hang over night. Suspended with a wooden spoon over a pot, or leave in a strainer.
Optional to place in olive oil with thyme