At the shop we regularly have products that go past their use by date. Generally they are still completely safe to eat so they usually end up in our fridge. We had some yoghurt pass its use by date and yes, we could have eaten it as you usually eat yoghurt however Shock! Horror! I’m not a huge yoghurt person. And Kel prefers homemade yoghurt (such a snob, huh?). What to do with it? Make some kind of cake that involves yoghurt? Done that. Make Paneer. Done that – and yes, it was awesome and i was highly considering doing it again when i read this post. It piqued my curiosity on how you make Labneh. Luckily Amelia has a post on that 😉 How To Make Labneh. How do you make it? With yoghurt!
Of course that meant i had to do it. And my gosh. It was so flippin’ easy. We served it dressed with sumac, lemon juice and olive oil as a part of our “Mediterranean Feast” that we regularly make. The feast generally includes: garlic beef strips, tabbouleh, quinoa (used to be cous cous however no longer as we’re grain free), buckwheat flatbreads and hummus – obviously all of these homemade. The Labneh was a fantastic addition and was extremely enjoyed by all. I will definitely be making it again.
What i love most about making Labneh is this: no measurements required! You just dump all of your yoghurt into a cheesecloth lined sieve and wait twenty four hours for it to drain. Obviously if you only put a small amount in then you won’t get very much in return so just keep that in mind…
For a more detailed recipe please visit Amelia’s post here.
By the way, Labneh is Lebanese cream cheese (if you didn’t know).