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Homemade Labneh

Sweet or savoury? This delicious cheese goes equally well with bold and spicy flavours or with sweet preserves, jams or dried fruit. This morning, discover all its nuances.

500g (1lb 2oz) whole natural yogurt

½ teaspoon salt

Serves 2–4

Preparation time: 12–48 hours

Line a fine-mesh wire sieve with a piece of sterilized muslin (cheesecloth) and set it over a large, fairly deep bowl. Mix the yogurt with the salt, then pour into the lined sieve and fold the edges of the cloth over the yogurt to cover. Leave to drain for at least 12 hours, depending on the consistency you like; if you prefer it thicker, leave it to drain for up to 48 hours. The yogurt will have lost its liquid and be transformed into a delicious cheese.

Serve with olive oil and herbs such as thyme or mint, or the traditional spice mixture called za’atar, along with pitta bread, tomatoes, cucumbers and olives. You can also shape the cheese into little balls and store in a sterilized airtight jar covered with olive oil, here as well adding a few spices or herbs to taste. Stored on a cool shelf, they will keep for several months.

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