Lets Talk Labneh
This is a relatively new discovery for me. Maybe 5 years ago.
It is strained Greek yoghurt and a very healthy alternative to sour cream.
Trust me, no one will know the difference!
You can also use it like creamed cheese, and it lasts for ages in the fridge.
I strain my yoghurt with a muslin cloth (fold it over a few times, you don’t want the creamy goodness seeping out.) You could also use a clean oversized hanky if you have one in the house.
I twist the cloth so it is nice and tight, and sit it in a strainer which I balance on a Pyrex measuring cup. It takes a couple of hours, be patient it’s worth it.
Every so often I just give the cloth another twist to get excess moisture out. You can leave overnight if you want to.
For a Labneh with something a little special here is a small tip: Before I pour my yoghurt into the muslin cloth I add salt, pepper, lemon or lime rind with a little bit of juice and stir it through.
Zingy Goodness that goes well with salads, vegetables, spread on crackers, nachos, lots and lots of choices.
The Labneh It is a blank canvas so go crazy and add whatever you like.
