This soft, cream cheese is made from strained yogurt, and very present and popular in Middle Eastern cuisine. It’s wonderful in dips, salads and sandwiches.
6 – 8 balls
Prep time 5 mins + 36 hours to strain
500g full fat greek yoghurt
½ tsp. coarse sea salt
Line a bowl with a cheesecloth or muslin. In a seperate bowl stir salt and yoghurt well.
Pour mixture over the cheese cloth. Bring the edges of the cloth together to form a tight bundle and tie well. Allow to hang for 24 – 36 hours over the sink to drip or over a bowl in the fridge in hot weather. The aim here is to seperate the bundle from the whey as labneh is formed by seperating what is in the cheese cloth from the whey.
Gently form into balls with your hands and place in a sterilized jar. Cover with olive oil.
Can be stored in the fridge for a couple of months.