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Labneh
Preparation info
- /
500 g
- Difficulty
Easy
- Ready in
13 hr
Appears in
By Alan Turner and Terence Williamson
Published 2020
Labneh is a strained yoghurt which is made by removing most of the whey, resulting in a thicker, creamier consistency while keeping its distinctive sour taste. This is the basic recipe, to which you can add any number of herbs and spices. We like it with crushed peppercorns.
Ingredients
1 tsp - zest of
1 500 g
Method
Stir the salt and lemon zest into the yoghurt.
Line a strainer with a few layers of cheesecloth. Set the strainer over a deep bowl with at least 7cm (2¾in) between the bottom of the bowl and the strainer. Scrape the yoghurt mix into the lined strainer and fold the ends of the cheesecloth over the yoghurt so it is covered. Refrigerate for 12 hours and then it’s ready. The whey (the liqui