I’ve grown to love Middle Eastern food, and in particular labneh, which is a yogurt-based cheese. It isn’t nearly as time consuming as it sounds. Similar to a tangy cream cheese, it has all kinds of applications – you can spread it on bread or crackers, or use it as a dip for your vegetables. Or slather it on your next bagel with some smoked salmon and capers. —Feed Me Dearly
Greek yogurt, preferably full fat
of crushed Aleppo pepper
A few grinds of black pepper
of olive oil
Chopped herbs (optional)
In This Recipe
Open the lid of your Greek yogurt, and squeeze the lemon right into the container.
Stir the lemon juice and yogurt together, and then stir in the next 3 ingredients.
Line a strainer with cheesecloth (enough so that you can tie the ends together) and ladle in the yogurt.
Tie the ends together with kitchen string, and put the strainer in a bowl to catch any liquid that drains from the cheese.
Put the cheese with its strainer and bowl into the fridge, and leave for 2-3 days.
When the cheese is ready, place it in a bowl and smooth the top with a rubber spatula or spoon. Add a drizzle of oil, and if you’d like, scatter some chopped herbs.
Serve alongside toasted pita points, or vegetables, or use the cheese any way you’d use cream cheese.