Description
Labneh is as easy to make as it is delicious! I like the extra-tangy flavour that comes from goat's milk yogurt, but the same technique works beautifully with any kind of full-fat plain yogurt.
Ingredients
Scale
- 1 container (500 g) Hewitt's goat milk yogurt
- 1/2 tsp kosher salt
- 1 tbsp good-quality olive oil
Za'atar Topping:
- 2 tsp good-quality olive oil
- 1 tsp za'atar
Pistachio-Lemon Topping:
- 3 tbsp chopped pistachios
- 1/2 tsp lemon zest
- 2 tsp good-quality olive oil
Tzatziki-Style Topping:
- 1/4 cup finely chopped Greek cucumber
- 1 clove garlic, finely minced
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh dill
Instructions
- Line a fine wire-mesh strainer with two layers of cheesecloth and place over a large bowl.
- Sprinkle the yogurt with salt, and then spoon into the prepared strainer. Gather the edges of the cloth and lay them over the yogurt so that it's completely covered.
- Transfer the bowl to the refrigerator, and let it drain for at least 24 hours (but ideally, closer to 48-72 hours). You should have around 1 cup of liquid in the bowl, and the remaining yogurt should be the consistency of a soft cream cheese.
- Twist up the cheesecloth to form a parcel, and gently squeeze to extract just a bit more moisture. Scoop the finished labneh into a pretty dip bowl if you're serving right away, or transfer to an airtight container and refrigerate for up to a week.
- To serve, drizzle the labneh with olive oil, then sprinkle with your toppings of choice.
- Prep Time: 48 hours
- Category: Appetizer