Labneh is simply strained yoghurt that is of middle eastern origin and is super easy to make at home. The only hard part is tracking down muslin or cheesecloth to use to strain it – try a kitchen or fabric store. Once you have your muslin, it is as easy as mixing yoghurt with yogurt salt, tying in the muslin and leaving overnight and the next day you will have delicious, thick labneh that can be used as part of a mezze platter, spread on toast or incorporated in recipes.
- 500 g of greek style yogurt
- 1 teaspoon salt
- Mix the salt through the yogurt.
- Double fold your muslin and lay in a sieve over a bowl.
- Gently pull the muslin together and tie with string.
- Leave for 12 – 36 hours in the fridge to drain.
Labneh is great simply served drizzled with olive oil. You can also add fresh or dried herbs, chilis or dukkah and serve with crackers or flat breads as part of a middle eastern inspired mezze.
I like to liberally spread labneh on bread for a healthy style bruschetta.