Create the simple Middle Eastern cheese and then flavor with fun spices to create a unique appetizer.
By Rebecca Thexton
Labneh is a Middle Eastern cheese made from strained yoghurt. It’s a simple as straining the yoghurt it in the fridge for up to 72 hours. The whey is effectively strained away. It’s easily customizable, I added a dukkah, an herb blend, coating to some and marinated the rest in olive oil and herbs.
The yoghurt can strain for a minimum of 4-5 hours which will achieve a creamy type spread, or up to 72 hours in which the labneh is very thick, dense, virtually dry and has a slightly sour taste. I strained mine for about 50 hours and it was perfect.
It’s an impressive party nibble and is damn delicious on toast, crackers, a falafel salad, sandwiches and so on. Next time you want to create something slightly different that you can add your own flavour-spin to, give labneh a chance.Print
Hi! I'm Bec, I live in Melbourne, Australia. I'm obsessed with breakfast foods. I love to cook for people I care about. I am business minded but have a creative heart. My blog, Dancing Through Sunday is about enjoying the little things in life, like a Sunday brunch.