If you have ever wanted to make cheese then this is the recipe for you! It is simple and easy all you really need is time! The end result is labneh, which is the texture of cream cheese with more of a tang. I love it!
It is also a great carrier of flavours, try adding garlic and herbs or someone even suggested sweet chilli sauce!
Labneh
Ingredients
- 1kg thin Greek yoghurt
- 3/4 tsp Salt
Instructions
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In a bowl, mix the salt & yoghurt together.
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Line another bowl with your muslin/cheesecloth.
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Pour the yoghurt mix into the middle of the muslin.
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Now you need to hang it somewhere for the 24-36 hours for all the liquid to drain out.
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I started by tying a wooden spook over a large pot, but ended up with the muslin in a sieve over a pot. A lot of people seem to hang it over a tap but our taps are high traffic areas.
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After a minimum of 24hrs. open your muslin parcel and you should find some gorgeous thick and creamy labneh.
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To serve, drizzle with olive oil and a big grind of pepper
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Serve with vegetables and warm pita bread, plenty of parsley or basil. Enjoy!
