Labneh is a fresh Middle Eastern cheese, which is delicious and also a probiotic so great for gut health.
1kg live Greek yogurt
Heaped teaspoon of sea salt
- Stir the salt into the yogurt.
- Place a sieve over a mixing bowl and line with muslin or a clean tea towel.
- Pour the yogurt into the sieve.
- Gather up the edges of the muslin and secure with a clip or tie with string
- Leave overnight (up to 24 hours).
- The next day the whey will have collected in the mixing bowl and the yogurt will be the consistency of cream cheese.
- You can leave it for another day so it’s very firm & I would recommend this if you want to preserve it in oil so at this stage I would move it to the fridge.
- Transfer the labneh to a clean bowl, cover and enjoy fresh.
Use it exactly as you would any cream cheese; spread on bread, toast, make a cheesecake etc. Happy in the knowledge that you’ve made it and it’s doing great things for your gut & microbiome.
Fresh labneh will last for up to one week – keep refrigerated.
HOW TO PRESERVE LABNEH
1 portion of fresh labneh – as above
500ml of olive oil
3 – 4 sprigs of thyme/oregano/rosemary
3 - 4 bruised garlic cloves
Labneh can also be preserved so it will last for a month or so.
- Oil your hands and scoop a teaspoon of labneh into your palm.
- Roll into a ball & place in a sterlised preserving jar.
- Keep rolling balls until you have a layer then add herbs & a bruised garlic clove.
- Keep rolling balls and alternating your flavourings until the jar is almost full.
- Pour over olive oil and make sure there’s about 2cm of oil above the top layer of labneh.
- Shake the jar to bring any trapped air bubbles to the surface.
- Clip the jar shut.
Labneh will keep for up to two months stored like this in the fridge.
Spoon out the balls with a clean spoon and make sure the remaining balls are always covered with oil.
The balls can be squashed on toast, smothered over hunks of bread or rolled in chopped herbs and enjoyed with a salad.