Yvette van Boven

Spreadable Labneh

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Home Made
Home Made

By Yvette van Boven

Published 2011

  • About

Labneh is a yoghurt cheese from Lebanon. It is very similar to hangop, but it is always salted and eaten as a savoury dish. Have it as a cheese spread on bread, on soup or salads or on toasts with a drink.

Ingredients

  • ½–1 tsp salt, to taste
  • 1 garlic clove, crushed (optional)
  • 1 litre (

Method

Mix the salt and garlic through the yoghurt. Place a clean dish towel on a colander or strainer. Pour the yoghurt on it and tie the towel with a string or elastic band. Hang over the sink or over a bucket. Or cover with plastic wrap and hang in the strainer over a bucket. Let it hang for 12–24 hours. Regularly wring the towel, the aim is for as much moisture (whey) as possible to drain from the