How To — Make Labneh
Next in our How To series is labneh. This is honestly one of the most simple and rewarding things you can make in the kitchen, and though you can now find it in most good delis and shops, it’s worth making it yourself. It just requires two ingredients — natural yoghurt and fine sea salt — and about five minutes of your time before you leave it to strain overnight.
In the Middle East it’s normally eaten at breakfast, covered in plenty of good olive oil and sprinkled with za’atar, though really you can eat it any time of day. It’s a great base for so many other recipes too. Try Gill Meller’s Asparagus with Labneh & Seeds, or Lucy Carr-Ellison and Jemima Jone’s Saffron Roasted Peppers with Labneh. Both make great sides to any spread, especially as the weather warms up.
Read on to find out how to make it in just a few simple steps.
“In the Middle East it’s normally eaten at breakfast, covered in plenty of good olive oil and sprinkled with za’atar, though really you can eat it any time of day.”
Step one
Combine 500g natural yoghurt (make sure you get good quality, full fat yoghurt here) with 1 teaspoon fine sea salt. Stir to make sure it’s fully incorporated. Note this will make enough for 2-3 servings, so if you want to increase the quantity, double the yoghurt but keep the salt quantity the same (you can adjust the seasoning later on).
Step two
Prepare your equipment — set a sieve over a large bowl.
Step three
Line your sieve with muslin or a cheese cloth. You can get hold of these quite easily online or from a good food or cookware shop. If it’s quite a big piece of fabric you can fold and double up on the layers.
Step four
Pour your yoghurt and salt mixture into the lined sieve.
Step five
Tie the yoghurt up into the muslin like a little parcel. Do this fairly tightly to encourage the moisture out of it. You’re now going to transfer the bowl, sieve and parcel as they are into the fridge and allow the yoghurt to strain ideally overnight — the longer you leave it the thicker your labneh will be.
Step six
The next morning, unravel your muslin and you should have a nice, round ball of thickened labneh.
Step seven
Transfer your ball of labneh to a bowl and beat it lightly with a spoon or fork to create a smoother consistency. You can taste at this point and add some more salt if you feel it needs it.
Step eight
Spread your labneh out with the back of a spoon, drizzle plenty of olive oil over it and serve immediately! Top with za’atar and a little dried mint, if you like. Alternatively, you can keep it in an airtight container in the fridge for up to a week.
