A deliciously creamy and tangy Middle Eastern yoghurt cheese, labneh is perfect spread over toasted bagels, served with warmed pita bread or alongside lamb or meatballs and salad.
¼teaspoonfresh thyme leavesor other fresh herbs of choice
Instructions
Place the garlic into a medium sized mixing bowl. Use a fork to mash the garlic. Add the yoghurt and salt to the bowl and stir until the mixture is evenly combined.
Place a sieve over the top of a bowl and arrange a piece of cheesecloth (about 30cmx30cm) over the top of the sieve.
Spoon the garlic yoghurt into the cheesecloth covered sieve. Cover the bowl with cling wrap or a wax wrap and place into the refrigerator overnight.
The next day, remove the bowl from the fridge. You will see that the liquid has separated from the yoghurt, leaving you with labneh.
Serve topped with extra virgin olive oil and thyme leaves.
Notes
Storage
Store labneh in an airtight container in the fridge. Use within one week.