Labneh 2 Ways
I recently discovered how easy it is to make labneh, that wonderful soft curd Middle Eastern cheese that is so useful for a quick breakfast or lunch.
Here I give the recipe, or rather procedure as there's no cooking to be done, as well as a couple of ideas about serving the cheese.
2 cups Greek yoghurt
1/2 teaspoon salt
1 tablespoon lemon juice
Flatbread to serve for savoury labneh, with olive oil, garlic and fresh herbs
Sourdough, peaches, honey and thyme to serve for sweet labneh
Stir all the ingredients together until well mixed.
Place the mixture on a large square of muslin. Gather the corners of the square and tie up with an elastic band or some string. Place this muslin bag in a strainer or colander over a large bowl. Place in the fridge.
After 12 hours tip out the excess liquid from the bottom of the bowl and squeeze the muslin bag to remove more liquid. Empty the bowl. The cheese will have drained enough liquid to now be of a spreading consistency and can be used as a soft cheese spread.
Keep refrigerated to obtain a firmer consistency. Squeeze the bag a few more times in the next few hours to remove more liquid.
After 24 hours the cheese should be fairly firm and can be sliced or crumbled.
Serve this firm cheese as savoury labneh on flatbread with olive oil and garlic and herbs.
For a sweet hit, spread or crumble the labneh on sourdough toast with fresh peaches or any stone fruit, drizzle some honey over and scatter a few thyme leaves over all.