Wednesday, 10th August 2016
makes 1 1/2 to 2 cups
4 cups - Yoghurt (Nestle slim curd or 2% Fat curd)
1/4 tsp - Salt or to taste
1 Tbsp - Extra virgin olive oil
Stir in the salt to the yoghurt and mix well.
Tie it in a muslin cloth and hang it for 20 to 24 hours.
It will achieve a distinctive tangy and sour taste.
Transfer this cheese to a bowl and stir the olive oil in it.
Cover and store in the refrigerator.
Garnish it with coriander leaves and chilli flakes and olive oil.
Four ways to use the Labneh:
As a Dip with Lavache or Crackers or Vegetable crudites.
As a Spread on a Toast with jam.