Labneh is a delicious Lebanese cheese that is actually very easy to make. It differs from classic cheese as it’s milder in flavour, and doesn’t require crazy equipment, meticulous processes or mould to make. It really is just strained yoghurt! Now yoghurt is already fermented milk, if you didn’t know that already, which is made from adding bacteria to milk.
This means that to make labneh, all you need to do is strain yoghurt through a fine cloth overnight, and voila! The key to this recipe is the kind of yoghurt you use – no low fat! You want the thickest and highest fat you can find. My favourite is Jalna’s Biodynamic, Farm To Plate or Greek Yoghurt. Make sure you don’t accidentally get a sweetened one.
You’ll also need a cheesecloth or muslin cloth. To let you in on a little secret, I actually use those fabric bags that you get when you buy Aesop products – they work perfectly, as long as they are clean.
If you are wondering how to use this delicious cheese, here are a few ideas… Use it in any way you would use cream cheese, add garlic and lemon juice for a little flavour, top with dukkah, olive oil and salt and serve as a dip – there are so many things you can do.
Labneh is a delicious Lebanese cheese that is actually very easy to make. It differs from classic cheese as it’s milder in flavour, and doesn’t require crazy equipment, meticulous processes or mould to make.
- 2 cups (500ml) thick Greek yoghurt
- Scoop yoghurt into the cloth and tie together like a sack, ensuring the yoghurt is completely enclosed. Tie the sack to a wooden spoon and place this in a tall container or large bowl. It must be suspended in the air, with about 3cm of room below to catch the liquid.
- Place in the fridge and leave overnight. The next day, discard the liquid and spoon the labneh into a container. Store in the fridge and serve however you like!
- Serving suggestion: Top with olive oil, dukkah, salt, pepper, chilli flakes and fresh parsley and serve it with crackers and raw vegetables to dip in.