labneh
This is a super simple, deliciously tangy, soft creamy cheese that you can make at home. You can start making it in the morning and be eating it that very evening, that’s how quick it is to make. It has become a bit of a regular in my fridge, especially when a pot of yoghurt is close to its expiry date.
You don’t need any fancy ingredients, you don’t need any special equipment, just a rag to use as a cheesecloth and a little bit of patience.
Labneh is a wonderful yoghurt cheese from the middle east, usually served alongside hummus and other such dips. But, you can use it however you like. Spread it on some fresh bread, crumble it over some grilled courgette, eat it with a spoon, there’s really no wrong way to use labneh. It’s a great addition to a barbecue spread and works wonders as a topping for an otherwise underwhelming salad.
for the labneh
500g full fat natural yoghurt
a pinch of sea salt
a tiny squeeze of lemon juice
some good olive oil (optional)
za’atar (optional)
method
Tip the yoghurt into a bowl and add a little bit of lemon juice and a pinch of salt.
Mix this all up thoroughly with a spoon, but be sure not to whip it.
Pour this into a cheesecloth or, if you don’t have one, a piece of cloth from an old t-shirt or pillow case.
Tie it up tight and hang over the sink for 12-24 hours. At 12 hours, it will be more like a dip whereas, after 24 hours, it’ll be quite crumbly. 18 hours is a good bet for a first attempt, then you can scale to your taste.
Remove from the cloth and gently place the labneh in a bowl.
Cover with lashings of good quality olive oil, and sprinkle with a little za’atar if you like.
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Enjoy crumbled over a salad, spread on bread, as a dip for pita, or any other way you fancy. I particularly like it on top of some grilled courgette.
Covered with cling film, this should last a couple of days in the fridge.
