Just look at how easy it is to get to get healthy, middle eastern cream cheese, called Labneh, that we can make into a delicious spread or dip.
All it is – plain yoghurt strained at room temperature. Low fat yoghurt if you wish, as long as it’s plain. Line a kitchen sieve with cheesecloth and leave it out overnight. Keep a bowl underneath to catch the water. Make sure the room isn’t too cold or humid. Some people like to hang the yoghurt in a bag from the door but I find the sieve is easier.
It’s amazing how much fluid comes out. Use the solid labneh for sauces, a spread, a dip or in desserts.
Here is one recipe for a labneh dip. It’s tasty and oh-so-easy:
1 cup Labneh
Juice of 1/4 lemon
Zataar – a fabulous middle eastern spice mix usually containing oregano, thyme and sesame seeds. Pick up a bag from an import store or health food shop.
Tabasco Sauce to taste
Stir in all in, serve it with warm pita, vegetable sticks or on toast with avocado – labneh with zaatar never fails to impress.