15 min + overnight · 4
Labneh from yogurt
Turn a jar of yogurt into thick, creamy labneh with nothing more than salt, a cloth and patience.
Ingredients
- 1 kg plain yogurt
- 1/2 tsp salt
- Olive oil, to serve
- Za'atar or dried mint, to serve
- 1
Stir the salt into the yogurt.
- 2
Line a sieve with a double layer of clean muslin and set it over a deep bowl.
- 3
Spoon in the yogurt and fold the cloth over the top.
- 4
Leave in the fridge for 12 to 24 hours to drain.
- 5
Pour away the liquid from the bowl now and then.
- 6
Stop when the labneh is as thick as you like it.
- 7
Spread on a plate, drizzle with olive oil and sprinkle with za'atar or mint.
- 8
Keep covered in the fridge.