Labneh is a wonderful addition to any autumn meal, or just as a moreish snack with crackers and veggie sticks to keep you powering through a chilly afternoon. It's irresistably deliciously creamy, salty and tangy. It also makes a beautiful gift for friends and family, and as you make it you can infuse it with your loving energy!
Because there is no need for further heating or processing, labneh still contains all the wonderfully beneficial probiotic bacteria of yoghurt so it's super for your digestive flora and general health. It's high in protein. It's also full fat dairy (if you use full fat yoghurt), which is good news for women looking to get pregnant.
It's texture is similar to ricotta or really soft feta, but I think it's way better than both! The first time I tried it straight after the hanging phase, I had one of those "wow, this IS good" moments. You can eat labneh as a condiment with Middle Eastern dishes; spread it on toast and top with sunflower sprouts and sauerkraut; take it on a picnic to enjoy with sliced figs and crackers; or eat it straight from the jar with a clean spoon - this is pretty hard to resist once you taste it!
- Yoghurt. Natural or unsweetened yoghurt from the shops will work just fine. I used a tub of Heavenly Organic's "body" yoghurt my mother-in-law gave us. Note I'm not encouraging you to eat raw dairy (a huge kettle of fish right there and I don't feel like discussing it) - it's just what we had.
- A cloth, such as cheesecloth, clean chux, or clean tea towel. I used a nut milk (I can't bring myself to spell it "mylk", I just can't) bag.
- Oil. I use a good quality extra virgin olive oil.
- Herbs and spices.
6. Eat and enjoy! Use a clean spoon to scoop the labneh out of the jar to save it from potential contamination. It will remain moist and last longer if you always keep it covered with olive oil. Once it's all eaten you can use the herb-infused olive oil to amp up your cooking or salads!