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Homemade Labneh
Homemade tangy cream cheese spread
Servings 1 bowl
Ingredients
- 1 kg plain unsweetened yoghurt
- ½ teaspoon salt
- Extra virgin olive oil
Instructions
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Place the colander on a tray and line with the muslin cloth
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Pour the whole tub of yoghurt into the cloth and add the salt. Mix around and tie the ends into a knot
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Leave out betwee 12-18 hours, wiggling the muslin cloth around every few hours and replacing the tray of water if necessary.
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Leave in the fridge overnight and untie the cloth when the labneh is ready, transfer to a plate and drizzle generously with extra virgin olive oil
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Store the rest in the fridge in an airtight box.
Recipe Video
Recipe Notes
The longer you leave the labneh out, the tangier it will be, so adjust time to preference.