Homemade Labneh

Method

Lay a sheet of muslin or cheesecloth over a sieve and suspend it over a bowl. Pour the yoghurt into the cloth-lined sieve and stir in the salt. The whey will start to drain out almost immediately. (To speed up the process, tie the cloth in a knot and hang it over the sink with the bowl underneath. Gently squeeze the cloth, but this isn’t necessary if you prefer a slower method.)

Allow the yoghurt to drain overnight in the fridge, or over the sink if you’re in a rush. The next day, you’ll have a creamy ball of labneh. You can eat it right away, or store it in the fridge for up to 5 days, where it will continue to thicken as it sits.

Optional Add-ins:
For a flavour boost, labneh is very adaptable. Stir in herbs, garlic, or wild garlic for a unique twist. You can also add cracked black pepper or finely grated garlic. Labneh with garlic and herbs is a perfect addition to salads or as a dip.

To Preserve:
If you want to store your labneh for longer, roll it into small balls and immerse them in olive oil in a sterilised jar. The preserved labneh will last up to 2 months in the fridge, ready for use in a variety of recipes.