Labneh

Ingredients

• Laban (Lebanese yoghurt)
• 4 cups (1 L) full-cream milk
• 3 Tbsp (45 ml) plain yoghurt
• salt to taste

Instructions

1. 1

   Bring the milk to a rising boil in a saucepan. Let it cool to the point where it still slightly stings the finger.

2. 2

   Blend the yoghurt with a little of the warm milk. When the yoghurt has dissolved in the milk, add it to the saucepan and stir.

3. 3

   Cover with a lid and wrap in a blanket in cold weather and a cool cloth in warmer weather. Leave undisturbed overnight in a draught-free spot.

4. 4

   When unwrapping, spoon off any water from the top if necessary, and store in the refrigerator. Remember to save enough ‘starter’ from this culture for the next batch of labneh – do not add salt to the starter.

5. 5

   To Make the Labneh

6. 6

   Add enough salt to the laban to taste. Pour as much of the mixture as you need into a cheesecloth and suspend it for long enough for all the liquid to drip dry.

7. 7

   Serve with fruit and biscuits, use as a sandwich spread, use to stuff figs.