An easy recipe for homemade Labneh. Labneh is a Middle Eastern cheese made with yoghurt. This creamy, tangy yoghurt cheese comes together with just 2 simple ingredients.
Place the colander on a wide bowl and line it with a muslin cloth.
Pour the whole tub of yoghurt into the cloth and add the rock salt. Mix around and tie the ends into a knot
Leave out between 12-18 hours, wiggling the muslin cloth around every few hours and emptying the bowl of water if necessary.
Leave in the fridge overnight and untie the cloth when the labneh is ready, transfer to a plate and drizzle generously with extra virgin olive oil
Garnish it with extra virgin olive oil, red chilli flakes and za'atar spice.
Notes
Store labneh in a tight-lid container in the fridge and use it as a spread like any cream cheese. This way Labneh will last up to 2 weeks if it is not over before.
Spread labneh in a bowl and to serve top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and turshi for dipping.
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