Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl.
Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in the fridge for 24 hours to drain.
It is then ready to use.Dip Suggestions:
Roughly chop a mix of fresh herbs like parsley, thyme and oregano. Sprinkle the herbs on top of the cheese and give it a gentle mix. Drizzle with some olive oil and a squeeze of lemon juice.
Sprinkle the labneh with a generous helping of Pistachio Dukkah. Give it a gentle stirand drizzle with some olive oil.
Make the tomato & chipotle relish from my Chicken Wraps and spoon over the labneh.
Slow cook some sliced onion with a clove or two of garlic. Once a dark golden brown and caramelised, let it cool down to room temperature and spoon on top of the labneh.
Drizzle some honey over the cheese and sprinkle with fresh pomegranate seeds.
Recipe reprinted with permission from Heinstirred
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