The perfect addition to a cheese board, Labneh
I love making this great cheese alternative, there’s something super satisfying and instinctual about the process. You will need a cheese cloth, or a thin tea towel and a little bit of patience. After all, you are transforming a liquid into a cheese per se - things like that take time.
I find I always have greek yoghurt in my fridge, so it’s a great thing to make if you find yourself with an abundance of the stuff or are looking for a healthier way to indulge in “cheese”.
It’s a pretty impressive addition to an antipasto board, over a salad to give it a bit of character or even as a dessert with honey & figs. Plus you will feel pretty satisfied when you peel away the cheese cloth, to find this white gold you created.
Here I show you how to make a great antipasto type labneh with parsley, chilli & olive oil, you can also use it to spread on a sandwich ( the possibilities are endless really!).
Make sure you keep all your whey ( the liquid that comes out when you strain your yoghurt), it’s really good for your plants, but make sure you dilute it otherwise it could burn them. Also great for hair or whenever a baking recipe calls for water or milk.
Prep time: 5 hours Serves: 10
- 2 cups of greek yoghurt
- 1 bunch of parsley
- 1 Tablespoon of olive oil
- 2 tsp chilli flakes
- 1 tsp of salt
- Pour yoghurt into cheese cloth & add salt
- Strain yoghurt through a cheese cloth or thin tea towel
- Strain overnight over a bowl
- Open cheese cloth & remove Labneh
- Add parsley, chilli flakes & olive oil
- Serve up with crackers, spread on a sandwich or toss through a salad.