LABNEH

This is a simple and easy fresh cheese originating from the Middle East. It looks lovely, it tastes great and it's healthy, spreadable and inexpensive. Like most Middle Eastern foods, labneh is extremely good for you. Apart from being an important source of protein, labneh is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.

INGREDIENTS

500g plain Greek yogurt or soy yogurt, purchased (or make your own)
1/2 teaspoon salt
Flavourings (choose your favourite/s):
1/4 tsp pepper
1/4 tsp chilli flakes
1 tsp crushed garlic
1/4 tsp crushed coriander or cumin seeds
citrus zest
fresh herbs, finely chopped

METHOD:

Pour the yogurt into a large bowl. Stir in salt. You can add the other ingredients at this stage or if you prefer it, you can add them later. See below.

Line a strainer with a linen or muslin towel (or several layers of cheesecloth). Put on top of another large bowl.

Anything added should be completely stirred through. Traditionalists enjoy this cheese extremely pungent, so adding spices is usual. Experiment with different mixes to find what works best for you. If you'd rather add the spices or flavorings later, see below.

Empty the mixed yogurt on top of the cheesecloth.

Gather edges of cheesecloth to cover the yoghurt. Place in refrigerator and let drain for at least 15 hours.
The cheese can be left for 1-2 days, until the desired consistency is reached. The longer that the cheese is left, the firmer it becomes.The process can be sped up by squeezing the cheesecloth/muslin to force the excess water out.

Remove from refrigerator. Unwrap the cheese and drain any excess liquid (there is usually some). Turn the cheese onto a plate or into a bowl.
At this stage, you can add fresh herbs beating this through the cheese. Obviously this will change the consistency and shape of the cheese, so be sure you wish to do this at this stage.

Store in the refrigerator, covered. Placing plastic wrap directly on the surface of the cheese keeps it fresher.
This cheese will keep for up to 4 days when chilled and covered.
Serve as a spread and top with your favourite ingredients.

Here is served on top of Corn thins with soy, linseed and chia and with some smoked salmon and capers. Delish!!

IDEAS & TIPS:

For longer keeping, roll the cheese into small balls. Place the balls into a sterilized jar and cover with extra virgin olive oil. It is important that it has been left in the fridge for a couple of days to be able to make the balls.

Add some rosemary or thyme stalks and some spice seeds such as coriander. Leave to marinate; it should be allowed to marinate for at least 1 day before eating. Store in the refrigerator and use within a week or two.
For an easy appetizer, serve labneh drizzled with olive oil and sprinkled with Za'atar.

If you prefer, you can roll the balls with various ingredients such as sumac and sesame seeds , dried parsley, a mixture of black and white sesame seeds, poppy seeds, Aleppo pepper (careful, it is very hot!) or Za'atar.

It is best to put a little of each ingredient in a small bowl , put the ball of cheese and cover by rolling the ball in the bowl. Refrigerate for a few hours to make them firmer.

Here they were part of a dish called Salmagundi.

Another way to serve it is with a garlic oil and fresh thyme.

In a very small saucepan, put a little oil and add a few cloves of garlic cut into fine slices, the leaves of two or three sprigs of thyme and a good pinch of Maldon-type salt flakes.

Fry until the garlic is golden, being careful not to burn it.

Put it in a container and let cool. Serve on top of the cheese.

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