Homemade Labneh

  • Mix the yoghurt and the salt together in a bowl. Line a seperate deep bowl with a sheet of clean muslin/ cheese cloth.

  • Tip the salted yoghurt into the muslin cloth and tie the excess muslin with strong string so that the yoghurt is sealed.

  • Tie the muslin bag string to a wooden spoon and balance the spoon over the bowl, letting it hang and drain overnight.

  • The Labneh will be ready to serve when it stops dripping. Spread a large dollop into the centre of a plate and scatter your desired ganish on top (eg/ pomegranate seeds and basil).

  • Drizzle with olive oil and dust with paprika (optional). Goes very well with our warm flatbread recipe.