Homemade labneh is the perfect place for your out-of date yoghurt. This tangy, thick, creamy yogurt cheese can be used in place of cream cheese, served with fresh veg or spread in sandwiches.
Directions
-
Set a mesh strainer over a large bowl. You want several inches of space between the bottom of the bowl and the bottom of the strainer.
-
Line the strainer with a fine mesh nylon straining bag or cheese cloth (Just rinse the cloth and throw in the regular wash. They can be used over and over again).
-
Spoon your tub of plain yogurt into the lined strainer. We recommend using whole milk yogurt, without any flavours or additives. Sprinkle with a dash of salt.
-
Bring the bag up and twist it tightly around the yogurt (you can use a clip if you like.) Place a small plate on top, and then weigh it down with something heavy like a can or a brick. Set this in the fridge for 24 hours. Make sure the yogurt is sitting above the drained liquid. The longer you let it drain, the thicker the cheese will become. It can go up to 48 hours.
-
To serve, spread your labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
-
Make your Labneh Last Longer: Preserve In Olive Oil. Labneh can be preserved for up to three months by preserving it in oil, but it must be completely submerged at all times. Rolling labneh into balls and coating them with an aromatic combination of flavors is not only delicious, but a great way to make your labneh last. What’s particularly nice is that you can scoop out as many or as few balls as you like, as and when you want to use them.
