Labneh
- Victoria Prever
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Serves 4-6 as a dip (makes about 300g)
Easy
Prep: 10 mins
plus at least 12 hrs draining
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Make the easiest homemade cheese in minutes. It’s a common addition to meze platters as a dip
Egg-free
Gluten-free
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
900g full-fat yogurt
(regular or Greek)
To serve
-
olive oil
for drizzling
-
za’atar
for sprinkling
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Nutrition: Per serving (6)
- kcal96
- fat8g
- saturates5g
- carbs2g
- sugars2g
- fibre0g
- protein4g
- salt0.6g
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Method
-
step 1
Mix the yogurt with ½ tsp coarse sea salt. Set a sieve over a large measuring jug or bowl and line it with a muslin cloth. Spoon in the yogurt, bring the sides of the cloth together and tie it tightly with kitchen string, leaving enough string to allow you to suspend it. Make a loop with the excess and hang the muslin parcel from the tap of the kitchen sink, putting the bowl or jug below it. Leave for 12-24 hrs until all the liquid has drained out. (If the weather is warm, chill in a sieve over a bowl instead.)
-
step 2
When the labneh is ready, it will be firm – the longer you leave it, the firmer it will become, so drain for slightly less time if you want to eat it as a dip. Scrape the labneh into a bowl or container, and serve drizzled with olive oil and seasoned with za’atar.
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