Labneh is one of the easiest cheeses to make – all you have to do is leave the yoghurt in the fridge to strain for a couple of days! Spread this lovely and light cheese on your sandwiches, crusty bread or enjoy in your salad.
To make you will need:
- 500gm of greek yoghurt
- pinch of salt
Line a strainer with a cheese cloth (or in my case a clean chux cloth) and place over a bowl. Spoon your yoghurt into the cloth and fold the excess cloth over or secure with an elastic band. Leave the bowl in the fridge for 2 days, allowing the moisture from the yoghurt to strain. Remove from the cloth when the cheese is ready to serve. Oil your hands lightly before rolling the cheese into small balls.
Add any herbs or spices to your cheese and keep in olive oil. I have used a sprig of rosemary and a garlic clove which flavoured the oil nicely! You could also try chilli flakes, peppercorns or a bay leaf.