Oh So Simple Labneh Recipe
Serve your labneh as part of a mezze platter finished with Byron Bay Crackers salt & seed crackers, crunchy crudites and maybe some warm flatbread.
Ingredients
- 1 kg Full fat yoghurt good quality
- 1.5 teaspoons Salt flakes
Instructions
- In a mixing bowl, combine the yoghurt and salt.
- Take a colander and line it with your doubled-over muslin cloth. Gently spoon the yoghurt mix into the muslin lined strainer. Once all the yoghurt is in the muslin, carefully lift the corners and edges together and tie them with string or a rubber band to form a sack
- Pop the colander inside a deep bowl in the fridge for 48 hours to allow the whey to strain.
- Remove your Labneh from the fridge and give it one final gentle squeeze to release any remaining liquid. Untie the sack to reveal your delicious labneh cheese.