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.
Ingredients:
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:
Cheesecloth
String
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.
Enjoy
Comments
Post a Comment