TRY:
After 48 hours ... Put spoonfuls of labneh
alongside chargrilled lamb cutlets and
sprinkle with dukkah, sumac or za’atar.
Serve with fried eggplant and
a Greek-style cos salad.
TRY:
After 12 hours ... Sprinkle
labneh with dukkah, lemon
zest, chopped herbs and oil
for a tasty dip.1 teaspoon of salt. Line a sieve with muslin and
set sieve over a bowl large enough to contain
it but deep enough so the yoghurt will not be
sitting in the strained whey as it accumulates.
(The yoghurt will lose at least a third of its
volume during straining; you can pour it off
from time to time.) Tip in yoghurt. Fold the
sides of the muslin over the surface of the
yoghurt to avoid liquid dripping from it as
it becomes saturated. If using paper towels,
ensure the edges of the paper are not hanging
over the side of the bowl for the same reason,
then loosely drape the top of the bowl with
plastic food wrap. Refrigerate.WHEY TO GO
The flavour of the yoghurt becomes more
lemony and the texture firmer and more
velvety the longer it drains. You can use it at
any point during the draining period.You will notice whey accumulating after 30
minutes. At this point, what you have is a
slightly thicker yoghurt. Nice. If you add a
spoonful alongside a slice of tart or cake, it
won’t weep.AFTER 12 HOURS
After 12 hours a lot of whey will have
accumulated. The yoghurt at this point is
thick and creamy, more luscious than regular
yoghurt, and can be used to accompany
desserts, or cereal and baked fruit, that sort
of thing. It can also be added to a dressing
to make it creamy and to give body. A dollop
added on top of a soup will hold its shape.AFTER 24 HOURS
After 24 hours the yoghurt is still losing whey
and is becoming firmer. It is now officially
labneh and can be used as a soft spread.AFTER 48 HOURS
After 48 hours you will have a thick, glossy
labneh that can be used as a spread, a dip or
a dessert. Whip in whatever flavourings you
fancy. Or use two spoons to shape into blobs to
serve alongside sweet or savoury items.AFTER 72 HOURS
After 72 hours the yoghurt is firm enough
to carefully shape into small balls or ovals.
Traditionally, labneh balls are transferred to
a clean jar and covered in olive oil and used
as a mezze. I recommend refrigerating them
on a tray for 24 hours before putting them in
oil, to dry the surface and to ensure they will
not exude any more whey. The balls can also
be rolled in toasted coarsely ground spices or
chopped herbs or nuts and served as a mezze
with crusty bread or flatbreads, or included
on a cheeseboard.TRY:
After 24 hours ...
Whip fresh vanilla
seeds and a little
coconut or brown
sugar or maple
syrup into drained
yoghurt and serve
with seasonal
fruits roasted with
white wine, fresh
bay leaves and
rosemary sprigs
and a sprinkling of
sugar. Or puddle
the top with EVOO,
strew with fresh
herbs and serve
with chargrilled
vegetables and
flatbreads.