Labneh
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Ingredients
- 500 g Glenilen Farm Natural Yoghurt
- 1/2 tsp fine sea salt
- Muslin cloth (or a double layer of kitchen paper)
- A glass bowl
Method
- Lay your muslin or kitchen paper into a sieve set over the glass bowl.
- Spoon in the yoghurt, mix the salt through the yoghurt.
- Bring up the sides and tie loosely.
- Refrigerate for 4 - 12 hours, the longer you leave it, the thicker it gets.
- Gently squeeze out the liquid.
- Turn out onto a plate, drizzle generously with olive oil, a pinch of sea salt flakes and fresh lemon zest.
- Serve with warm bread, scatter it through a grain salad, or eat it straight from the spoon.