It is as delicious as it is simple to make. Labneh is a thick, cheese-like dip made from plain yoghurt. It is hard to get this wrong and your family will thank you for it.


1 kg of Greek yoghurt
1 tsp salt

The key to labneh is to get it to drain in the fridge for 12-24 hours.

Use the following equipment:

Colander or sieve
Large bowl to drain water.

Line the sieve or colander with cheesecloth. Lay it in one direction and then another. Place the colander/sieve in the large bowl.

Add the salt to the yoghurt and stir thoroughly. Place all the yoghurt into the cheesecloth lined colander, then pull the edges of the cloth and tie with a string.

Allow the liquid to drain from the yoghurt for 12-24 hours - the longer it drains, the thicker and creamier it becomes. Your kilo of yoghurt will render 500 grams of drained labneh.

Remove, place in a serving bowl, pour a tablespoon of extra virgin olive oil and dust lightly with paprika or some other favorited herb or spice. Serve as a dip.



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