LABNEH
I can't claim this recipe to be one I've created or even adapted, I just googled around and followed along. I'm sure there are so many variations that would take it to the next level. But, if you're anything like me, and a sucker for a white dip or sauce or cheese to go with any dish, you'll be glad to have this in your arsenal! This Middle-Eastern dip enhances whatever its paired with, it's the best.
It's also simple, easy and cheap!
Ingredients
Method
Equipment - medium sieve, medium deep bowl, mixing bowl, paper towels
1kg Greek yogurt
3/4 teaspoon salt
Yogurt needs to strain for 24 hours in the fridge.
Makes 700g of labneh
Mix yogurt and salt together in a mixing bowl.
Over a medium size deep bowl, set a sieve lined with 3 layer of paper towel, allowing for a generous overhang on all sides.
Spoon the yogurt mix into the lined sieve. Fold the overhanging paper towel to cover the entire surface of yogurt. Make sure there is ample room between the sieve and the base of the bowl, to catch all the liquid.
Leave in fridge overnight, unpeel the paper towel, and pack into an airtight container. All done! So easy.
Keeps for around 10 days in the fridge.
Serve in wraps, pitas, sandwiches... in salads, in puff pastry tarts, with roast veggies, on a cheese board, or as pictured below, underneath a bed of marinated tomatoes.