Homemade Labneh
It’s Monday, a new week and I have a new obssesion: homemade labneh.
I’ve read about Labneh in Ottolenghi’s book, Jerusalem. At first I was kind of skeptical that I can do this at home. Actually, it’s very very easy.
It’s delicious: high protein, low carbs, not so many calories.
You need:
Full fat cow yogurt
Salt
Linen cloth
Stir the salt into the yogurt, place it into the linen cloth and hang from the kitchen faucet. Let it rest for hours.
Transfer yogurt to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened. If you let it more, labneh will become even creamier.
Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Add some za’tar and olive oil.
Enjoy,
FoxxyCat
I've never heard of labneh before. Looks like a savory type of yoghurt? Thanks for the introduction!
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