Labneh is ridiculously easy to make and goes with so many dishes! This fresh creamy middle eastern cheese has a distinct sour taste and is a much healthier alternative to your standard cream cheese. All you need to do is strain Greek yoghurt and then top with olive oil, nuts and herbs!
One of the things we love most about Greek yoghurt is that it’s full of probiotics (more than other types of other because it’s more concentrated). Known as ‘good bacteria’, probiotics can help treat gut conditions, like IBS and antibiotic related diarrhoea. Plus they might even help with skin conditions, like eczema, and can help prevent colds and flus. It’s best to buy brands that have more than one probiotic strain.
- 500g full-fat Greek yoghurt
- pinch of salt
- 50ml good quality olive oil
- 1 TBSP za’atar
- 1 tsp sumac
- handful crushed pistachios or pine nuts
- sprig of coriander or parsley (stem removed and leaves chopped)
- Combine the Greek yoghurt and salt.
- Line a sieve with cheesecloth, muslin or a nut milk bag.
- Place the sieve over a deep bowl and spoon the greek yoghurt into it.
- Cover the yoghurt over with the sides of the cheesecloth or nut milk bag.
- Place in the fridge and allow the whey to strain off for 1-2 days. The longer you leave it, the thicker it will be.
- To serve, transfer it all to a serving dish and use the back of a spoon to swirl the top of the cheese.
- Top with olive oil, za’atar, sumac, nuts and coriander.
- Alternatively roll the cheese into little balls and roll in za’atar or sumac before putting them in a jar full of olive oil.
*Serve with torn crusty bread or toasted pitta.