Monday, 14 February 2011

labneh - strained yoghurt

Labneh is a kind of cream cheese made from yoghurt. The yoghurt is strained through muslin for a day or so, and then seasoned and eaten. I use low fat yoghurt.

Put a strainer over a bowl and line with a muslin cloth.
Empty a pot of plain low fat yoghurt into the muslin and twist it closed.
Leave yoghurt to drip for at least 12 hours.

How to use it:

Roll into small balls, about the size of a small walnut, then roll in herbs or paprika with a pinch of salt and some ground black pepper. Cover in good quality virgin olive oil.

Chop or grind some garlic and stir into strained yoghurt with a pinch of salt.- eat with hot pitta bread.

Chop some ready to eat apricots up very small,  add some finely choped fresh mint and a pinch of salt - eat with hot pitta bread.

Drizzle some virgin olive oil over the strained yoghurt and  sprinkle with paprika - eat with hot pitta.

No comments:

Post a Comment