Labneh is a Lebanese cheese made from yoghurt. It’s a very easy process, but takes some time. However, it’s worth the wait!
(4 to 6 portions)
- 1 litre Bulgarian yoghurt
- 10 ml salt
- 10 ml freshly ground black pepper
- 1 homemade loaf of bread, sliced
- 60 ml butter
- 80 ml olive oil
- handful of mint, finely chopped
- 2 cloves of garlic, finely chopped
- juice and zest of 1 lemon
- salt and freshly ground black pepper
Mix yoghurt, salt and black pepper. Place a piece of cheesecloth in a mixing bowl, making sure the cloth is hanging over the rim of the bowl. Pour yoghurt into cheesecloth and bring together the ends of the cloth. Twist into a tight ball and tie firmly with kitchen twine. In the refrigerator, hang ball above a mixing bowl for two days so that whey kan drip down. Heat a griddle pan until sizzling hot. Spread butter on slices of bread and fry on both sides until golden brown and crisp. Mix olive oil, mint, garlic, juice and zest. Put fresh labneh on warm bruschetta and sprinkle with mint pesto. Season well with salt and pepper.
HINT: Traditionally, labneh is served with plenty of olive oil, olives and mint. Serve with grilled pita bread as a light snack.