Labneh

Ingredients

• 3 quarts whole milk
• 1 cup plain yoghurt
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• Zaatar
• 1/3 cup pistachios ((or 2 tablespoons dried rose petals))
• Cheesecloth
• Kitchen string

Instructions

1. 1

   --- Yogurt ---

2. 2

   Boil the milk for 5 minutes over low heat.

3. 3

   Remove from heat and wait until warmed to 110 F (45˚C)

4. 4

   Mix the plain yoghurt with 5 tablespoons of warm milk.

5. 5

   Then add the yoghurt to the remaining milk.

6. 6

   Wrap well in a blanket or clean kitchen towel and place the mixture in a warm place.

7. 7

   Let stand for 8 hours.

8. 8

   At the end of the 8 hours, refrigerate the preparation for 2 hours.

9. 9

   --- Labneh ---

10. 10

    Rinse the cheesecloth under hot water. Wring it and spread it on a large plate.

11. 11

    Pour the yogurt mixture in the middle of the cheesecloth. Close with a knot or string.

12. 12

    Hang on to a wooden spoon or place in a colander with very fine holes.

13. 13

    Place the colander or the wooden spoon over a large salad bowl without touching the bottom and place in the refrigerator for at least 6 hours.

14. 14

    The yoghurt will drip very slowly.

15. 15

    After 12 hours, the cheese will be firmer. After 24 hours, it will be very firm.

16. 16

    Transfer the labneh to a bowl and drizzle olive oil on top.

17. 17

    Sprinkle with a little zaatar, pistachios or some dried rose petals and enjoy with pita bread.