In my home a large portion of our meals include cheese. We love cheese- ricotta, Brie, parmigiano, cheddar and everything in that part of the food pyramid (there should be a cheese only tier) is what we live for in my home.
And knowing that Labneh is the easiest cheese you can make in a jiffy is the best thing!
Labneh is a traditional Lebanese cheese made from yogurt. It is served with vegetables, sometimes a fried egg, olives and markouk bread traditionally, but here we eat it on fried baguette slices drizzled with olive oil or sometimes even jam!
All you need to make this spreadable cheese is yogurt, a cheesecloth and patience!
Look how easy it is to make- spoon some plain full fat yogurt into a cheesecloth and tie into a loose ball using a spoon or chopstick to hold it over a bowl so you can catch the liquid.
Place it overnight in your fridge and by the morning you cúpula have your Labneh ready to go! The longer you leave it straining the firmer your cheese will be. Some like yo salt it before straining it but I like yo salt it afterwards with sea salt.
Now wasn’t that easy?
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