Labneh is soft cheese made from strained yogurt. It is incredibly simple to make at home – it just requires time.
It has a deliciously creamy and rich texture with a welcome tang from the yoghurt and lemon juice. It is popular in Middle Eastern cuisine, served with olive oil, flat bread and spices. It is, however, really versatile and can work as cream cheese would (with a lot less calories)
- 500g full fat Greek yoghurt
- 1/8 teaspoon fine salt
- 1/3 teaspoon of lemon juice
- Decoration: oil, za’atar/dukkah
Combine the yoghurt with the salt and lemon juice and mix throughly
Line a sieve with a cheese cloth and place the yoghurt mixture inside it and fold the cloth over to cover the top of the yoghurt
Set the sieve over a bowl and keep in the fridge for around 12 hours, for a soft set and for 24 to 30 hours for a thick set, which can be rolled into balls and dipped in the za’atar or dukkah and served with warm pitta bread
The soft set cheese is great as a dip, but also makes for a great breakfast topped with a boiled egg and served drizzled in chilli oil, topped with za’atar and dukkah and served with warm flat bread.