Homemade Labneh

Ingredients

• 1 kg plain unsweetened yoghurt
• 1/2 tsp salt
• Extra virgin olive oil

Instructions

1. 1

   Place the colander on a tray and line with the muslin cloth

2. 2

   Pour the whole tub of yoghurt into the cloth and add the salt. Mix around and tie the ends into a knot

3. 3

   Leave out betwee 12-18 hours, wiggling the muslin cloth around every few hours and replacing the tray of water if necessary.

4. 4

   Leave in the fridge overnight and untie the cloth when the labneh is ready, transfer to a plate and drizzle generously with extra virgin olive oil

5. 5

   Store the rest in the fridge in an airtight box.