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.
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 yoghurt. You will be left with a spreadable cheese. Serve sprinkled with fresh garden herbs or sesame seeds and
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