This is possibly one of the simplest things that you can make if you are looking for great flavour with minimal effort. You also only need one ingredient so it ticks all of the simplicity boxes!
Labneh is creamy, tangy and delicious and is made from thoroughly straining natural yoghurt. Once strained, you can eat it straight away or preserve in oil as this recipe explains. There are loads of great flavours you can experiment with once you’ve made the labneg, by rolling the balls in herbs, spices and fragrant zest.
It’s delicious spread on flatbreads or on top of toast but it has loads of uses and goes great with spinach and eggs for breakfast or on top of a spaghetti bolognese for a creamy twist!
Ultimate fresh simplicity.
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- 500g Natural Yoghurt (full fat works best)
- Pinch of salt
- Olive oil
- 4 sprigs Fresh Thyme
- Zest of 2 lemons
- 1 tbsp dried chilli flakes
- Add the pinch of salt to your yoghurt and stir
- Drape a large muslin cloth over a large bowl and make sure the sides of the cloth hang over the edges of the bowl.
- Tip the yoghurt into the centre of the bowl over the muslin then gather the sides of the cloth and twist very lightly before tying tightly with string. Make sure the string is long enough to be able to tie to something that will allow the cloth to hang.
- Find somewhere you can hang the yoghurt and cloth from overnight and tie in place with the bowl underneath to catch the straining liquid.
- Leave to strain overnight
- Sterilize a jar by washing in warm soapy water and putting into a low oven for a few minutes
- Retain the whey to use in other recipes - store in the fridge
- Unwrap your labneh and roll into walnut sized balls
- If you are flavouring your labneh, put any seasoning/herbs/zest onto a plate and roll each ball in the seasoning until coated.
- Add the labneh balls into the cooled and sterilized jar and cover with oil.
- To drain, we tie ours to a cupboard handle on the worktop with a bowl underneath. Some people tie it to the tap and have the bowl underneath in the sink.
- You can use the leftover whey for things like, smoothies, in soups, as a stock, for baking and for loosening sauces