Ingredients
Method
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Mix the yoghurt and the salt together in a bowl. Line a seperate deep bowl with a sheet of clean muslin/ cheese cloth.
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Tip the salted yoghurt into the muslin cloth and tie the excess muslin with strong string so that the yoghurt is sealed.
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Tie the muslin bag string to a wooden spoon and balance the spoon over the bowl, letting it hang and drain overnight.
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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).
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Drizzle with olive oil and dust with paprika (optional). Goes very well with our warm flatbread recipe.