World Recipe: Labneh

08 Feb World Recipe: Labneh

Labneh is a well-loved staple of Middle Eastern cuisine. It comes from a simple but clever idea: straining natural yoghurt with a bit of salt until it turns into a thick, smooth cream. It is an affordable and homemade alternative to spreadable cheese, with a fresh taste and a silky texture. For a Ghanaian audience, labneh is easy to appreciate, as yoghurt is widely available and often enjoyed both on its own and in cooking.

Ingredients

• 500 ml full-fat plain yoghurt
• 1 teaspoon fine salt
• 1 strainer
• 1 clean white kitchen cloth

Preparation

• Before you start, make sure the cloth is very clean and free from any soap or detergent. If needed, boil it in water for about 10 minutes, then rinse well with clean water.
• In a bowl, mix the yoghurt and salt until well combined. Place the cloth inside the strainer and pour the yoghurt mixture on top. Gather the edges of the cloth and tie or fold them over to cover the yoghurt.
• Let it drain at room temperature for 2 to 3 hours. After that, place the strainer in the fridge and leave it for another 5 to 6 hours, until most of the liquid has drained away.
• When ready, the labneh will be thick and creamy, perfect for spreading.

You can enjoy it plain, add herbs or spices, or use it as a base for cooking and even simple cheesecakes.