Serves: makes about 200g
Labneh is a strained yogurt which becomes thick and spreadable after the whey is removed. You can make it with cow’s milk yogurt (and I often make it with goat’s milk yogurt for that distinctive tang) but sheep’s milk is very nutritious with the highest calcium content of all the available milks. It takes at least 24 hours to strain the yogurt so remember to plan ahead. You can use pretty much any herb you like although I prefer to stick to either a combination of the soft herbs-parsley, dill, chives, tarragon etc. or a combination of the woody herbs- rosemary, thyme, sage, oregano. Add some crushed garlic or chopped chilli for a punchier spread. Serve the labneh with smoked salmon on bagels or as a dip with raw vegetables and crackers.
- 450g sheep’s milk yogurt
- 1 teaspoon Maldon sea salt
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped tarragon
- Black pepper, olive oil
- Line a sieve with a double layer of muslin or cheesecloth and place it over a pudding basin. In a mixing bowl stir the yogurt with the salt and spoon into the lined sieve. Tie up the cloth and leave to drain in the fridge for 24 hours.
- Unwrap the cloth and tip the labneh out into a mixing bowl. Stir in the herbs and season with a little more salt and ground black pepper. Drizzle with olive oil just before serving.