Labneh (yoghurt cheese)
Labneh is ready to eat immediately, but impoves after a couple of days. The oil which the Labneh sits in can be used later in dressings etc.
2 kg Greek yoghurt
75 mls extra virgin olive oil
1 tablespoon salt
1 juice of a lemon, and rind grated
1 tablespoon chopped thyme or oregano or majoram or basil
Chicken stock
Salt mix – eg Moroccan salt
Mix all together well, pour into a colander lined with muslin
Tie the muslin to form a bag
Hang the yoghurt mix for 2 days in fridge, placing a bowl underneath to catch liquid.
After 2 days remove the Labneh, and roll into walnut sized balls.
Place in a jar and cover with a light olive oil
