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Yoghurt Cheese
Labneh
- Difficulty
Easy
By Samantha Clark and Samuel Clark
Published 2001
Labneh is yoghurt that has been strained into cheese, and is a great feature on many mezze tables throughout the Muslim Mediterranean. It is usually served with an array of raw vegetables (carrots, celery, radish, tomato and cucumber) as well as bunches of fresh herbs (mint and tarragon especially), olives and pickles.
Ingredients
1 kg - approx.
1 teaspoon
Method
Pour the yoghurt into a mixing bowl, add the salt and stir well. The amount of salt you need will depend on the acidity of the yoghurt, but just as long as you can taste it. Line a narrow bowl with a muslin cloth or fine cloth and spoon the yoghurt into the centre. Draw up the corners of the cloth and tie together with string or an elastic band. Suspend over a suitable place, either over the si