Labneh with za'atar recipe
Labneh is probably the easiest cheese you can make at home and it's a great one for parties over the festive season. Who's not impressed by someone making their own cheese? It’s creamy like a cream cheese but is also tangy and adds a zing to your meal/party spread.
Labneh brings us back to Israel where you can find it served by the Druze community on the side of the road on hot flatbread fresh from a charcoal heated pan, drizzled with oil and za'atar.
You can serve it in a bowl for people to serve themselves or break up some of our za'atar lavosh, dollop on some labneh and garnish with za'atar (use the leftover za'atar from the lavosh pack) and pomegranate kernels.
500g natural yoghurt
1/4 tsp sea salt
1 small garlic clove
za'atar & good quality rapeseed/olive oil to serve
wooden spoon or clean stick that will sit on top of the bowl
1. Line a large bowl with a cheesecloth or muslin. Stir the yoghurt together with the salt and garlic and pour into the cloth. Tie two opposite corners of the cloth together over a wooden spoon and then the other two.
2. Place the wooden spoon resting on top of the bowl. The cloth should hang and not touch the bottom of the bowl to allow the whey (liquid) to strain. Leave overnight in cool area or in the fridge.
To serve: Remove the labneh from the cloth and into a serving dish. Sprinkle with za'atar and a drizzle of oil. Keep remaining labneh refrigerated for up to a week.