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- Creamy Labneh with Olive Oil
Creamy Labneh with Olive Oil
Labneh is a thick yogurt cheese from the Middle East, made by simply straining plain white yogurt. Nothing complicated. Overnight the excess whey drips away and what remains is a creamy, gently tangy spread. It is seasoned with salt, garlic and lemon, smoothed into a bowl and generously covered with olive oil. Dried mint comes last. It is scooped up with fresh bread and belongs on any mezze table.
Příprava: 15min
/Vaření: 5min
/CELKOVÝ ČAS: 20min
Ingredients
4portions
Labneh
For serving
Step by step process
Preparation
- 1
For the labneh, mix the white yogurt with a teaspoon of salt. Stir until smooth. For a bolder flavour, add a crushed garlic clove and a spoonful of lemon juice.
- 2
Line a sieve with a double layer of cloth or a clean linen towel. Pour in the salted yogurt and tie the edges into a knot. Set the sieve over a bowl and place in the fridge. Now you wait. After 12 hours it is as soft as ricotta, after 24 hours firm and easy to shape.
Serving
- 3
Transfer the finished cheese to a plate. Use the back of a spoon to swirl the surface, then drizzle generously with olive oil. Sprinkle with dried mint. Serve with flatbread or vegetables as part of a mezze.
More tips:
Roll firm labneh into balls and store them in a jar of olive oil.
Use full-fat yogurt for a richer, creamier labneh.
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