Labneh Recipe

Jan 14, 2015
Labneh or yoghurt, kefir cheese is a soft cheese, creamier than cream cheese it contains all the live cultures & health benefits of yoghurt. It is also the easiest cheese to make
Popular in the middle east it is often served with lemon juice, olive oil & lots of pita or turkish bread. Serve with hummus, falafel’s, preserved lemon as a delish mezze platter of use it in a salad, recipe below
1kg of natural greek yoghurt preferably organic
1teaspoon salt
Mix salt into yoghurt
Line a sieve with 2 layers of muslin or clean chux cloth, add yoghurt & place in a bowl that sieve can sit on top so the whey can drain off,gather sides of cloth & tie
Leave for 2 days in fridge, the longer you leave it the firmer the cheese
When ready shape into small balls, place in a sterilised jar & cover with olive oil, fresh or dried herbs that you like, I added fresh lemon thyme, rosemary, garlic & mint. It will keep in the fridge for a month