Super simple recipe for Labneh – a Middle Eastern cheese that you can spread on bruschetta, crackers and more

Ingredients
250 ml (1 C) full fat thick plain yoghurt
5 ml (1 t) salt
to serve: dukkah spice
olive oil
fresh ciabatta or crackers

How to
Stir the salt into the yoghurt.

Place the yohurt in a muslin or cheesecloth.

Suspend above a bowl and leave to hang for 24-48 hours.

To serve, sprinkle with dukkah and a smidge of olive oil

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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