Recipe for Labneh, a Greek-style home made soft set cheese is great as a dip, but also makes for a great breakfast topped with a boiled egg and served drizzled in chilli oil, topped with za’atar and/or dukkah and served with warm flat bread. This recipe has come from The Devilled Egg cookery school. Ideal for al fresco dining in the summer.
Recipe for Labneh from The Devilled Egg Cookery School
Recipe for Labneh, a kind of yoghurt cheese that is great as a dip or for breakfast
Ingredients
| 500g | Full Fat Greek Yoghurt |
| 1/8 teaspoon | fine sea salt |
| 1/3 teaspoon | lemon juice |
Dukkah / For Decoration
Za'atar / For Decoration
Olive Oil/ For Decoration
Method
- Combine the yoghurt with the salt and lemon juice and mix thoroughly
- Line a sieve with a cheese cloth and place the yoghurt mixture inside it and fold the cloth over to cover the top of the yoghurt
- Set the sieve over a bowl and keep in the fridge for around 12 hours, for a soft set and for 24 to 30 hours for a thick set, which can be rolled into balls and dipped in the za’atar or dukkah and served with warm pitta bread
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