WTF is Labneh? And why you should be making it…

LABNEH - Pimped with Herb oil, Mint + Cucumber to make a super quick Raita.

Labneh, a Middle Eastern and Mediterranean staple, is basically strained yoghurt. But it’s creamier, tangy, thick and delicious.

And once you know how super easy it is to make your own, you’ll realise it’s a much more boujee offering than just natural yoghurt or cream cheese.

Plus, it’s good for your gut and high in protein and calcium.

All you need is a pot of thick Greek yoghurt. Natural yoghurt or Greek style won’t work here.

There are some amazing Greek yoghurts that you can find in the food shops and deli’s all over London.

If you’re local to me in SE London you’ll know the ones I mean, there’s loads, and this is where to go to get the best ones.

But if you’re going to a supermarket then please only get FAGE, 5%!

LABNEH RECIPE

Ingredients

500g pot of Greek yoghurt

1 teaspoon salt

You’ll also need

A clean tea towel/muslin cloth

Sieve

Bowl large enough for the sieve to sit on top of

First, spread your cloth or tea towel over the sieve. Pop this over a bowl and empty the yoghurt into the cloth.

Pull the sides of the cloth up (you can tie it at the top if you like) and leave it to strain for as long as you can. At least an hour but I like to leave mine overnight in the fridge.

After it’s strained, squeeze as much moisture out as you can before discarding the liquid, and you should be left with a thick ball like the texture of cream cheese.

Mix in the salt, and you’ve got yourself some Labneh.

Keep it in the fridge or eat it straight away…

How to eat Labneh?

Our favourite ways…

Make a super quick Raita. Image above .

Serve it with lashings of herb oil and chopped nuts as a dip

Pop it on top of spicy soups and curries

Spread it on toast with roasted tomatoes

Add tahini, then serve with charred peppers and preserved lemons. See Image below.

Or, just eat it by the spoonful!