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)

crushed coriander
cumin seeds
citrus zest
pinch dried chilli
fresh herbs finely chopped
sugar (optional)

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

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