Light, refreshing, and versatile, labneh is a type of soft cheese that has been part of traditional Lebanese cuisine for eons. Here we made it using our Traditional Greek Sheep's Milk Yoghurt and then topped it with summer fruits, and an amazing orange and thyme infused olive oil. It's the perfect twist on a classic yoghurt and fruit dessert that we couldn't recommend more.
Serves 4 people
1kg Meredith Dairy Sheep Milk Yoghurt
½ Tsp of Salt
Sprig of Thyme
100ml of Olive Oil
50g of Caster Sugar
150g Pitted Cherries
To make the labne, line a seive with muslin cloth or a clean, linen tea towel and place it over a large bowl. Pour the yoghurt into the seive lined with the cloth and fold the ends of the cloth over the yoghurt. Place a bag of rice or something weighted on top and place it in the fridge with the bowl underneath. Leave for 24-48 hours for the yoghurt to drain out the whey into the bowl.
To make the infused oil, place the olive oil in a small saucepan with a lid and heat on medium for approximately seven minutes or until it begins to gently bubble. While this is heating, cut 6 thin skin rinds off the outside of the orange and grab your sprigs of thyme. Once the oil is heated, take it off the heat and place the orange and thyme into the pot. Give it a quick stir and then place the lid on and leave overnight to infuse.
When you would like to prepare your labne to serve, place 50g of blueberries, and 100g of raspberries in a food processor with the juice of the lime and the caster sugar. Blend until smooth. Place this mixture in a large bowl with the remaining fruits and mix together.
Remove the labne from the fridge and spread it over a plate. Top with the berry mixture. Drizzle with the orange infused oil and some extra thyme leaves and orange rinds.