One of my all time favourite dishes, labneh is a strained yogurt enjoyed in the Middle East. At home my grandmother would often make labneh and it was something that we all loved to eat together.
800g Greek Yoghurt (2% or 5% fat)
1 tsp Sea Salt
Olive Oil (for storage)
Muslin or Kitchen Towel
To Serve (optional)
Sumac Mint Leaves
Lay some muslin cloth over a sieve (set on top of a bowl or a sink). If you are using kitchen paper take at least 5-6 sheets and lay them in the sieve.
Mix the salt into the yogurt and pour the mixture into the muslin cloth or kitchen paper.
Wrap the muslin cloth/ kitchen paper around the yogurt and leave it to hang for 24-48 hours.
After this, it should become a thick and creamy paste with a sour taste. The thickness will depend on how long you strain it for.
Serve with olive oil and sprinkle zaatar, sumac or mint on top.
Tip: We used to make the most delicious labneh sandwiches on thin pita bread with green olives, mint, cherry tomatoes and cucumber,