Luscious labneh
Labneh is just about the easiest form of home made cheese you can make. And then you get to flavour it any way you fancy.
Labneh
Ingredients
Plain yoghurt, I use microbially live organic yoghurt
Milk kefir, this is not necessary but I often add in some of my milk kefir, which adds a tang to the flavour and more beneficial bacteria
Method
All we need to make labneh is yoghurt, some milk kefir if you fancy it too, a sieve, a bowl and a fine weave muslin.
Simply put the sieve over the bowl.
Line the sieve with the muslin.
Pour the yoghurt into the muslin.
If using milk kefir too, mix in some milk kefir with the yoghurt.
Gently fold the muslin over the yoghurt mix.
Put it in the fridge to allow the whey to drip off until the curds remaining in the muslin has turned to a firmish consistency.
Then use in countless different ways – with honey on cereal or fruit at breakfast, with crackers, with curry (it is very delicious with curry), with just about anything really.
You can add different herbs and spices to it too.
Experiment!
