Labneh is a smooth and creamy Middle-Eastern cheese made from strained yoghurt. It is incredibly versatile and can be used in both sweet and savoury dishes. I have rolled mine in balls and marinated them in olive oil and herbs. Feel free to use any of your favourite herbs or lemon and chilli.
I have partnered with the lovely folk at Nairn’s to come up with this delicious recipe. Their savoury oatcakes are the perfect accompaniment to any cheese board or dip!
HERBY MARINATED LABNEH
2 cups full fat greek yoghurt
1/2 teaspoon salt
Good quality olive oil
8 - 10 sprigs fresh thyme
1 small handful fresh oregano leaves
1 tablespoon peppercorns
1 clove of garlic, sliced
Dukkah & Nairn’s Organic Super Seeded Oatcakes to serve.
In a medium sized bowl, mix together yoghurt and salt.
Line a large bowl with cheesecloth, make sure the edges drape over the top of the bowl.
Scoop salted yoghurt into the centre of the cheesecloth and tie the corners of the cloth together. Make sure there are no holes where the yoghurt can escape out from. Tie a piece of string off the cheesecloth knot and hang form a height over the bowl. Hang off the kitchen sink tap if you don’t have anything to hang it off. Leave for 1 hour.
Place the cheese (still in the cheesecloth) into the large bowl and top with a saucer and a large weight (I use a large jar filled with water) and refrigerate overnight.
Drain off any liquid and give the cheese (still in the cheesecloth) a good twist and squeeze to remove any extra liquid. Remove the cheese from the cheese cloth and roll into small balls. Place in a large jar with olive oil, herbs, peppercorns and garlic slices. Refrigerate for 1 day before eating.