This popular Lebanese dip is sometimes referred to as a cheese, but it’s really just strained yoghurt (sometimes called hung yoghurt). It takes a day or so to make, but next-to-no hands-on time. Apart from yoghurt and salt, all you need is some muslin (cheesecloth) and a bit of patience. Unless your yoghurt is already very thick, it’s best to use a double-thickness of muslin; the only other equipment you’ll need is a bowl deep enough that the muslin bag of yoghurt can be suspended in it without touching the bottom (some kitchen twine can be handy for jerry-rigging this if the bowl isn’t quite deep enough). Labneh is both creamy and tangy and can be used wherever you’d use a fresh cream cheese or yoghurt. It’s important to use a good natural, pot-set, full-milk yoghurt. Labneh will keep in the fridge for a week or more. Serve it as a dip for raw vegetables and pita crisps, spread onto manouche or toast, dollop onto salads or use as an alternative to butter or cream cheese on sandwiches.
Makes about ⅔ cup
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