Super simple recipe for Labneh – a Middle Eastern cheese that you can spread on bruschetta, crackers and more
250 ml (1 C) full fat thick plain yoghurt
5 ml (1 t) salt
to serve: dukkah spice
fresh ciabatta or crackers
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