I can’t remember where I saw this cheese originally but ever since I’ve been meaning to try it out. When I learned how to make my own Greek yoghurt I thought it was the perfect time to give this cheese a go. It’s very tasty on its own and rolled in flavoured coating to make labneh (thanks for the idea Celia), it’s even better. It’s so simple to make. Give it a go this weekend.
The first step is to place a strainer over a bowl and line it with a clean chux or a piece of fabric.
Mix the yoghurt with a little salt, pour it into the strainer and leave it to drain in the fridge over night.
This is what it looks like when it’s ready. The consistency is like a softer version of cream cheese.
Line two plates with baking paper and cover one with whatever coating you would like to use. I used olive dukkah (thanks mum!).
I started off rolling the cheese into balls then when it got too sticky I used two teaspoons to mold it together then made it into a better shaped ball after it was coated in the dukkah.
I saved a little of the cheese to use as a spread. Apparently you can keep the labne drowned in olive oil and it keeps very well. Mine didn’t last long enough to give that a go. Enjoy!
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