Description
Create the simple Middle Eastern cheese and then flavor with fun spices to create a unique appetizer. This is 3 styles of labneh, plain, dukkah coated and herby. Adapted from from The New Feast
Ingredients
Scale
For the labneh
- 1 kg (2.2 pounds) greek style yoghurt
- 1 small garlic clove, minced finely
- 1 tea spoon salt
- 1 cheese cloth, muslin, clean tea towel or 2 chux wipes
- some string + wooden spoon
For the marinades (optional)
- dukkah for rolling
- fresh finely chopped rosemary
- lemonthyme
- olive oil
Instructions
- Mix the minced garlic clove and salt into the yoghurt.
- Scrape the yoghurt into the tea towel/muslin/cloth.
- Tie the 4 corners together to form a hanging bag.
- Twist the cloth firmly and tie with string (pictured in post).
- Hang the ball from a wooden spoon and hang over a deep set bowl or strainer ensuring the ball doesn’t touch the bottom.
- Allow it to drain for 4 hours to 72 in the fridge.
- Once desired consistency is achieved, cut tie and open cloth.
- With oiled hands, pinch coin sized pieces of labneh and gently roll into a ball.
- Coat in herbs/spices or marinade in olive oil. Labneh can hold in olive oil for up to 4 weeks in he fridge.
Notes
For a consistency of a thick spread, similar to creme fraiche strain for 4-6 hours.
For a consistency of cream cheese/philadelphia strain for 24-48 hours.
I strained mine for 50-52 hours and they were firm enough to roll into spreadable balls.
For sweet labneh, no garlic but stick to same process. Drizzle with honey and a little pinch of cinnamon.
- Category: Side, appetizer
- Cuisine: Middle Eastern