Recipes>Yoghurt Recipes
Labneh
by Claire Thomson from The Five O’Clock Apron
Easy
It’s so easy to make Labneh, the creamy Middle Eastern soft cheese. This is a great recipe to make with kids and then serve with olive oil and flatbreads.
Discover more delicious Middle Eastern recipes
Colourful recipes from across the region
From the book
The Five O’Clock Apron
Claire Thomson
Buy From
Introduction
Sweet or savoury, labneh is a doddle to make. My children like helping to roll this very thick strained yoghurt into little balls each the size of a walnut, to serve either steeped in olive oil and garlic to smear on flatbreads, or drenched in icing sugar to serve with soft fruit as a pudding.
Tags
Ingredients
| ½ tsp | salt |
|---|---|
| 500g | plain yoghurt (if not homemade, use a thick Greek yoghurt) |
Essential kit
You will need a cheesecloth or soft cotton fabric.
Method
Place a sieve over a bowl and line it with a double layer of clean cheesecloth or soft cotton fabric.
Stir the salt into the yoghurt, then pour the yoghurt into the centre of the cheesecloth. Pull up the four corners of the cheesecloth and tie them with string to make a bag, then suspend the bag over the bowl overnight to allow the whey to drain out. If your kitchen is cold enough, you can drain the yoghurt outside the fridge; otherwise leave it in the fridge. The longer you leave the labneh, the firmer it will become – after 12 hours it should be the consistency of cream cheese.
Remove from the cheesecloth and store the labneh, covered, in the fridge until needed.
To make the labneh balls, first ensure the labneh is firm enough to use a small spoon to scoop out little walnut-sized balls. Roll them between your hands to shape them, then place the balls on a clean cloth-lined tray to soak up any excess moisture.
Once the balls are made, I like to marinate them in a little olive oil (4 tablespoons for this quantity), some dried oregano or fresh thyme leaves (about 1 tablespoon), the zest of 1 lemon, and a few chilli flakes (¼ teaspoon). Store in the fridge.
VARIATION: SWEET LABNEH Follow the recipe above, omitting the salt, and mix 50g of icing sugar into the yoghurt before straining. Serve with poached fruits (plums or rhubarb are nice), or with a spoonful of honey and alongside some oat cakes. Better still, add 3 tablespoons of rose water with the icing sugar and serve the sweet rose labneh with strawberries or raspberries in the summer.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Middle Eastern Recipes
View all
Hot Honey Halloumi and Dill Fattoush with Pomegranate and Lime Vinaigrette
by Clem Haxby from The Salad Project
Really Soft Date Loaf with Cardamom, Fennel and Nigella Seeds
by Noor Murad from Lugma
More Dip Recipes
View all
Crispy Baked Ravioli with Sour Cream and Chive Dip
by Rukmini Iyer from The Green Cookbook
The Ottolenghi Test Kitchen Burnt Aubergine, Tomato and Tahini
by Yotam Ottolenghi , The Ottolenghi Test Kitchen Team, Noor Murad from OTK: Shelf Love
More Yoghurt Recipes
View all
The Ottolenghi Test Kitchen’s Grilled Courgettes with Warm Yoghurt and Saffron Butter
by Yotam Ottolenghi , The Ottolenghi Test Kitchen Team, Noor Murad from OTK: Shelf Love
Max La Manna’s Midweek Carrot and Potato Tray Bake
by Max La Manna from You Can Cook This!
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
