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Labneh, essentially yoghurt drained of its whey, can be served as a snack,

a sauce, a dressing, a dip, a spread, or a dessert, flavoured to suit.

Words — JULIE BIUSO / Photography — JOSH GRIGGS

S

mooth but not cloying, creamy though not at all

rich, and lemony fresh, labneh, a soft yoghurt

cheese, is a versatile product to have on hand.

Turn it into a quick snack, or use it to smooth out a

sauce, to add texture to a dressing, to soften a salty or

over-spiced dish, or to provide a creamy mouth-feel to a

stew, soup or sauce without bumping up the calories.

TRY:

After 72 hours ... Shape labneh

into small balls. Drop into a mound

of toasted desiccated coconut,

chopped walnuts and a dusting

of cocoa. Serve on top of roasted

fruit or serve with fried bananas

or pineapple flamed in rum.

guide to

LABNEH YOGHURT

It’s easily made. Start with whole milk and

make your own yoghurt, or buy a good brand

of natural unsweetened gelatine-free full-

fat yoghurt. Then set about straining it. The

yoghurt can be strained through clean muslin,

or a coffee filter or a double thickness of paper

towels. The best is muslin. A coffee filter holds

only a small amount, and paper towels, while

good for a short draining, can split.

First, beat yoghurt with a little salt in a bowl

until smooth: I use 4½ cups of yoghurt to

TRY:

Use the drained

whey in baking such

as scones, bread,

muffins and cakes –

it makes them nice

and light – or use in

smoothies or soups.

The drained whey

will keep for an

extra couple of days

after the labneh

is fully drained.