Labneh
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)

Flavouring:
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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