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.
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.
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