Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!
Serves 4 people
1 kg Meredith Dairy Traditional Greek Yoghurt
½ Tsp of Salt
3 Tbsp of Olive Oil
Rose Petals (Food-Grade)
Black Poppy Seeds
Line a seive with a muslin cloth or clean tea towel and place it over a medium size bowl.
Mix the salt into the yoghurt and spoon the yoghurt into the cloth-lined sieve. Fold the material over the yoghurt to cover.
Place the sieve and bowl into the fridge and leave the yoghurt to drain for 24-36 hours.
Remove the labneh from the fridge. Discard the drained whey and decant the labneh into a jar.
With lightly oiled hands, spoon out the labneh and roll into a small ball shape. Lightly roll the ball in the seasoning of your choice and place on a plate.
Spread the seasoned cheese balls on slices of fresh, crusty sourdough bread and enjoy!