Labneh is a delicious semi-sour cream cheese from the middle east, similar in texture and consistency to Italian mascarpone. It is so easy to make, and vastly superior to anything you would buy from a specialist international shop simply because when you make it yourself there is nothing added.

It is lovely when used fresh, but it can also be rolled into small balls and stored in olive oil, or rolled in herbs such as mint and eaten with pita as part of a mezze. A quick browse through any middle eastern recipe book, or a quick internet search, will turn up dozens of uses for labneh – but if you’re so hungry that you can’t wait then it is also delicious all by itself on a piece of flatbread.



250g thick Greek yoghurt

That’s it!


Line a sieve with a piece of damp muslin and stand it over a small saucepan or bowl with enough height to allow the bottom of the sieve to sit clear of the bottom of the pan.

Spoon the thick Greek yoghurt into the muslin, pull the top of the cloth together and twist tightly. Leave in the fridge for 24-48 hours to allow the whey to drip out of the yoghurt.

To serve: empty the labneh into a small bowl and drizzle with olive oil, or… dip into your books and try this as many ways as possible. It’s just gorgeous.

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