Author Notes
Labneh is a traditional Middle Eastern strained yoghurt 'cheese' that gives just the right amount of smug DIY satisfaction without much hassle. —Canalcook
Ingredients
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250 grams
Greek or natural yoghurt
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1/2
Clove of garlic
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1-2 teaspoons
chili flakes of your choice
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1-2 teaspoons
dried dill
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1-2 teaspoons
zaatar (omit if you want this to be gluten free)
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Pinch of salt
Directions
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Line a sieve with the cheesecloth, folded to make a double layer
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Add the yoghurt and remaining ingredients besides the oil and stir well to combine
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Leave in a fridge overnight over a bowl to drain the excess liquid
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Grab the corners of the cheesecloth in the morning to form a bag and squeeze the labneh well to drain out any remaining liquid
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Serve topped with some extra dill, chilli flakes, chopped fresh chili if you have it, and olive oil
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